酸碱处理对糖水桔子罐头品质的影响  

Effect of Extreme pH Treatment on the Quality of Orange Can

作　　者：曾维丽[1] 赵永敢[1] 孙露露[1] 

机构地区：[1]漯河医学高等专科学校食品工程系,河南漯河462002

出　　处：《北方园艺》2011年第21期136-137,共2页Northern Horticulture

摘　　要：以新鲜桔子为原料,对糖水罐头生产中酸碱处理工艺进行了研究。结果表明:桔瓣在浓度为0.2%的HCl溶液中于25℃下浸泡30min,充分漂洗,再在浓度为0.3%的NaOH溶液中于30℃下浸泡3min,制得的罐头产品色泽橙黄,脆度适中,汤汁透明,酸甜可口。Taking fresh oranges as the raw material,process parameters of extreme pH treatment in the production of orange can were studied.The results showed that the quality of orange could was the best under the conditions that fresh oranges were soaked in 0.2%（w/w）hydrochloric acid solution for 30 min at the temperature of 25℃,and rinsed for three times,then soaked for 3 min in 0.3%（w/w）sodium hydroxide solution at the temperature of 30℃.

关 键 词：桔子罐头 酸碱处理 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]