红树莓罐头加工工艺研究  

Research on the Processing Process of Canned Rubus idaeus L.

作　　者：赵珺泽 张素敏[1] 李珂[1] 隋韶奕[1] ZHAO Junze;ZHANG Sumin;LI Ke;SUI Shaoyi(Liaoning Fruit Tree Science Research Institute,Yingkou 115009,China)

机构地区：[1]辽宁省果树科学研究所,辽宁营口115009

出　　处：《食品安全导刊》2024年第2期132-136,共5页China Food Safety Magazine

摘　　要：红树莓是一种深受消费者喜爱的果实,但果实酸味突出,且部分消费者无法接受其口感。本文以红树莓果实为研究对象,制作红树莓罐头,通过单因素试验和正交试验对红树莓罐头加工工艺进行优化。结果表明,红树莓罐头最佳工艺为红树莓添加量27%、银耳添加量6%、糖水浓度10%、氯化钙溶液浓度0.7%、氯化钙溶液浸泡20 min,该条件下红树莓罐头的感官评分最高。Rubus idaeus L.is a fruit that is loved by consumers,but the fruit has a strong sour taste and some consumers cannot accept its taste.In this paper,the canned red raspberry fruit was made by taking the fruit of Rubus idaeus L.as the research object,and the processing technology of the canned Rubus idaeus L.was optimized by single factor test and orthogonal test.The results showed that the optimal process of canned Rubus idaeus L.was 27%for red raspberry,6%for white fungus,10%for sugar water,0.7%for calcium chloride solution,and 20 min for calcium chloride solution.

关 键 词：红树莓罐头 加工工艺 单因素试验 正交试验 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]