摩尔多瓦葡萄罐头的工艺研究  

Study on Canning Technology of Moldova Grape

作　　者：张晶莹 李益 ZHANG Jing-ying;LI Yi(Shandong Academy of Grape,Jinan,Shandong 250100)

机构地区：[1]山东省葡萄研究院,山东济南250100

出　　处：《安徽农业科学》2020年第14期160-161,共2页Journal of Anhui Agricultural Sciences

基　　金：山东省农业科学院农业科技创新工程资助项目(CXGC2018F04)。

摘　　要：以摩尔多瓦品种葡萄为原料,研究制作葡萄罐头的工艺。对漂烫、护色2个工艺步骤分别进行单因素试验,结果显示漂烫的热水温度为60℃、糖水汤汁V C浓度为400 mg/kg时,葡萄果粒的裂果率最低,pH、色泽和口感为最佳。该研究为葡萄观光采摘园开展新的休闲娱乐项目提供了新的思路。Using Moldova grape as raw material,the technology of grape can was studied.Single factor tests were carried out for blanching and color protection,the results showed the optimum blanching temperature was 60℃,and the optimum concentration of V C in syrup was 400 mg/kg.Under these conditions,the cracking rate of grape fruit was the lowest,the pH,color and taste were the best.It provides new ideas for grape sightseeing and picking garden to develop new recreational projects.

关 键 词：摩尔多瓦葡萄 葡萄罐头 漂烫 护色 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]