桔子罐头贮藏稳定性研究  

Research on Stored Stability of Canned Oranges

作　　者：宋贤聚[1] 潘高明[1] 

机构地区：[1]台州学院生命科学学院,浙江临海317000

出　　处：《现代农业科技》2011年第7期360-361,363,共3页Modern Agricultural Science and Technology

摘　　要：为了研究不同加工和贮藏条件对桔子罐头稳定性的影响。采用贮藏试验,分析了贮藏时间、贮藏温度、生产时期和桔瓣规格对桔子罐头的固形物重量、糖度、pH值和失水率等理化指标的影响。结果显示:固形物重量、糖度、pH值和失水率在贮藏1周后趋于稳定。贮藏温度、生产时期和桔瓣规格对贮藏稳定性有影响,贮藏温度越低,生产时间推迟,桔瓣规格越小,越有利于产品的贮藏稳定性。In order to analyze the effects of processing and storage conditions on stored stability of canned oranges,the effect of storage time,storage temperature,production period and orange disc specifications on solids heavy,sugar degree,pH value and dehydration rate of canned oranges were analyzed.The results showed that solids heavy,sugar degree,pH value and dehydration rate were remained stable in storage after a week.Storage temperature,production period and orange disc specifications had effect on stored stability.Lower storage temperature,later production period and smaller orange disc specifications were helpful for stored stability of canned oranges.

关 键 词：桔子罐头 固形物重量 糖度 PH值 失水率 贮藏稳定性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]