| 低糖樱桃番茄脯的保形和保质研究 |
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| 引用本文： | 孙来华,成坚,郭智函.低糖樱桃番茄脯的保形和保质研究[J].仲恺农业技术学院学报,2001,14(1):36-40. |
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| 作者姓名： | 孙来华 成坚 郭智函 |
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| 作者单位： | 1. 新疆轻工业学校,新疆,乌鲁木齐,830021
2. 仲恺农业技术学院食品科学系,广东,广州,510225 |
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| 摘 要： | 经穿刺处理的樱桃番茄，用饱和氯化钙溶液浸泡1．5h，糖液中添加经胶体磨处理的海藻酸钠6g/kg，提高糖渍温度和采用分次加糖的工艺能著改善产品的饱满度；栅栏因子食盐20g/kg、柠檬酸10g/kg、山梨酸钾和对羟基苯甲酸酯各0.5g/kg，真空包装和外线处理，可使产品的保持期达到规定的标准。
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| 关 键 词： | 樱桃番茄 低糖果脯 栅栏技术 保形技术 保质实验 加工工艺 |
| 文章编号： | 1006-0774(2001)01-0036-05 |
| 修稿时间： | 2000年12月14 |
Researches on the shape and storage controlling of low sugar preserved cheery-tomato |
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| SUN Lai hua ,CHENG Jian ,GUO Zhi han.Researches on the shape and storage controlling of low sugar preserved cheery-tomato[J].Journal of Zhongkai Agrotechnical College,2001,14(1):36-40. |
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| Authors: | SUN Lai hua CHENG Jian GUO Zhi han |
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| Institution: | SUN Lai hua 1,CHENG Jian 2,GUO Zhi han 2 |
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| Abstract: | Measures that punctured fresh cheery tomato were dipped in saturated CaCl 2 solution for 2 hours and 6 g/kg sodium alginate was added into the syrup and technology of high dipping temperature and thickness of syrup increased gradually could improve the shape of product. Hurdle factors including salt (20 g/kg), citric acid sodium (10 g/kg), potassium sorbate (0.5 g/kg), vacuum packing and irradiation with ultraviolet radiation for 30 seconds could prolong the storage of product. |
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| Keywords: | cheery tomato low sugar preserve hurdle technology |
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