超高压葡萄罐头关键工艺技术研究  

Research on Key Process Technologies of Ultra-high Pressure Grape Cans

作　　者：热比古丽·哈力克 艾则提古力·阿里木 张斌 杜娟 RE Bi-guli·Halike;AI Zeti-guli·Alimu;ZHANG Bin;DU Juan(Research School of Grapes and Melons of Xinjiang Uygur Autonomous Region,Shanshan 838201,China)

机构地区：[1]新疆维吾尔自治区葡萄瓜果研究所,新疆鄯善838201

出　　处：《现代食品》2024年第8期189-191,共3页Modern Food

基　　金：吐鲁番市重点研发专项(2022016);自治区科技厅公益性科研院所基本科研业务经费资助项目(KY2021069);自治区科技厅2024年度“三区”科技人员专项计划(新科农字2023[148号]);2024年专家人才服务基层活动和专家服务基地项目(人社厅函[2024]44号)。

摘　　要：本文研究葡萄品种、可溶性固形物、糖液配比和包装等因素对葡萄超高压罐头品质的影响。通过选用5个无核品种、5个有核品种,试验不同杀菌方式对葡萄罐头的感官指标、色泽等的影响。试验结果显示,火州翠玉葡萄采用超高压杀菌、葡萄制罐的效果最好,有效地保持了葡萄鲜果的感官品质。This article studys the effects of grape varieties,the effects of soluble solids,sugar liquid ratio,packaging and other factors on the quality of grape ultra-high-pressure cans.Five seedless varieties and five seeded varieties were selected the effects of different sterilization methods on the sensory indicators,color,etc.of canned grapes.The results showed that ultra-high pressure sterilization and grape canning had the best effect on Huozhou jade grape,which effectively maintained the sensory quality of fresh grape fruit.

关 键 词：葡萄 超高压 食品加工 工艺 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]