干装苹果罐头加工工艺  

The new technology of canned apple solid pack processing

作　　者：张芳[1,2] 张永茂[1,2] 张海燕[1,2] 康三江[1,2] 张霁红[1,2] 曾朝珍[1,2] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农产品贮藏加工工程技术研究中心,甘肃兰州730070

出　　处：《食品与发酵工业》2013年第1期99-102,共4页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助(CARS-28);甘肃省农业科学院农业科技创新专项(2012GAAS15-15)

摘　　要：为了优化干装苹果罐头加工工艺和稳定产品质量,采用正交实验法,研究柠檬酸质量浓度、Ca2+质量浓度和D-异抗坏血酸钠质量浓度对干装苹果罐头感官品质和色泽的影响,优化固化护色剂的配方;并对新工艺和传统工艺加工的干装苹果罐头的杀菌效果进行了比较。结果表明:固化护色剂的优化配方为25 g/L柠檬酸+2.8 g/L CaCl2+3 g/L D-异抗坏血酸钠。采用新工艺使干装苹果罐头的杀菌公式优化为"5'-25'-30'杀菌温度98℃",杀菌时间缩短16.7%,新工艺生产的干装苹果罐头质量明显优于传统工艺生产的干装苹果罐头。In order to optimize the processing technology of canned apple solid pack,and product quality,orthogonal design was employed for investigating the effects of the citric acid concentration,calcium oxide（Ca2＋） concentration and sodium D-isoascorbate concentration on sensory and E-value of canned apple solid pack.The formula of compound hardener and color fixatives were optimized.The sterilizing effect was compared with traditional processing.The results showed that the optimum formula was 2.8 g/L calcium oxide ＋3 g/L sodium D-isoascorbate ＋25 g/L citric acid.The optimum sterilization process of new technology was 5＇-25＇-30＇,at 98 ° C,and the sterilization time was reduced 16.7%.The apple can quality produced by new technology was obviously superior to the traditional production.

关 键 词：干装 苹果罐头 固化护色剂 杀菌 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]