金桔罐头加工工艺的优化

以新鲜桂林金桔为原料,通过单因素和正交试验进行了金桔罐头配方和工艺优化研究。结果表明,金桔在清洗、去蒂后,从蒂节周围刺进4个1.5 cm深的小孔,在沸水中热烫5 min,能较好的去酸、防止果实破裂。选取氯化钙、柠檬黄、柠檬酸、糖液浓度做正交试验,对正交试验结果进行方差分析和多重比较。结果表明,0.40%氯化钙、0.15%柠檬黄、0.20%柠檬酸和18%糖液加工的金桔罐头色泽光鲜、风味较好、酸甜可口。

The Processing Technology of Canned Kumquat and Process Optimization

With fresh Guilin kumquat as raw material, kumquat canned formulation and process optimization were studied through single factor and orthogonal test. The results showed that the kumquat,after cleaned and capped,pierced four 1.5 cm apertures around the kumquat pedicle,blanched it in boiling water for 5 min,could get ideal effect that can drive out unfavorable acid and prevent kumquat cracking; The concentration of calcium,lemon yellow,citric acid and sugar was chosen as main factors in orthogonal test,the result analysis of variance and multiple comparison. The result showed that hardened kumquat in 0.40% calcium chloride solution,dyed it in 0.15% lemon yellow solution,canned soup added 0.20% citric acid and 1% white granulated sugar. The kumquat canned processing had bright color and good flavor, it tasted sweet and delicious.