| 化学去皮法生产糖水梨罐头加工工艺的改进 |
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| 引用本文： | 狄玉振. 化学去皮法生产糖水梨罐头加工工艺的改进[J]. 北京农学院学报, 1992, 0(1) |
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| 作者姓名： | 狄玉振 |
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| 作者单位： | 北京农学院食品科学系 |
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| 摘 要： | 在糖水梨生产上使用化学去皮新技术,工效高成本下降,但产品发生了意想不到的严重褐变。通过改变加工工艺,结合筛选护色液和在糖水中滴加微量抗氧化剂A和B,使产品体现出各自不同的特色,获得了产品色美、味佳的良好效果。
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| 关 键 词： | 褐变 去皮剂 护色液 |
NEW TECHNOLOGICAL RESEARCH OF PROCESSING CANNED BEARS IN SYRUP WITH CHEMICAL PEELING METHOD |
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| Di Yuzhen. NEW TECHNOLOGICAL RESEARCH OF PROCESSING CANNED BEARS IN SYRUP WITH CHEMICAL PEELING METHOD[J]. Journal of Beijing Agricultural College, 1992, 0(1) |
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| Authors: | Di Yuzhen |
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| Abstract: | Conventional method of producing canned pears in syrup usually usepeeling machine, but it makes bigger loss and lower rate of utilization.Now new techology is supplied by chemical agent-fruit peeling agent infood processing. Although using peeling liquid raises peeling efficiency, itorings by effect-making canned slices serious browning. For making themost of peeling liquid in prodncing canned pears in syrup, we centred onproblems of processing canned pears in syrup to make the research onselecting the antichemical agent to be a protective colour agent andimproving processing technology to solve problems of browning in cannedcolour, flavor, taste and to fulfil quality requirements. |
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| Keywords: | Browning Peeling liquid Protective colour liquid |
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