| 番茄丁罐头生产工艺的研究 |
| |
| 引用本文： | 高升旗,王猛,王浩.番茄丁罐头生产工艺的研究[J].保鲜与加工,2013,13(6):51-55. |
| |
| 作者姓名： | 高升旗 王猛 王浩 |
| |
| 作者单位： | 新疆农业科学院核技术生物技术研究所,新疆 乌鲁木齐,830091;中亚食品研发中心,新疆 乌鲁木齐,830000 |
| |
| 基金项目： | 公益性行业（农业）科研专项（201103007） |
| |
| 摘 要： | 对加工番茄丁罐头的关键工艺进行了研究，结果表明，制作番茄丁罐头的最佳工艺为：番茄于90℃条件下烫漂1min；番茄丁采用1．0％氯化钙硬化4h；汤液中添加10％白砂糖、0．1％柠檬酸及0．2％CMC；成品罐头经过100℃杀菌20min，制得的番茄丁罐头产品色泽均匀，酸甜适口，组织形态稳定，感官品质最佳。
|
| 关 键 词： | 番茄丁罐头 加工工艺 产品品质 |
Study on Production Process of Canned Diced Tomato |
| |
| GAO Sheng-qi,WANG Meng,WANG Hao.Study on Production Process of Canned Diced Tomato[J].Storage & Process,2013,13(6):51-55. |
| |
| Authors: | GAO Sheng-qi WANG Meng WANG Hao |
| |
| Institution: | 1.Institute of Nuclear and Biological Technology, Xinjiang Academy of Agricultural Science, Urumqi 830091, China; 2. The Central Asian Food Research and Development Center, Urumqi 830000, China) |
| |
| Abstract: | The key processing technology of canned diced tomato was studied. The results showed that, the optimum process for canned diced tomato was as follows, blanching the tomato for 1 rain at 90℃, hardening the diced tomatoes with 1% calcium chloride for 4 h, adding 10% sugar, 0.1% citric acid and 0.2% CMC into the canned soup, and sterilizing the canned products for 20 min at 100 ℃. The prepared canned diced tomato products had uniform color, sweet and sour taste, stable organization form, and the best quality. |
| |
| Keywords: | canned diced tomato processing technology quality of products |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
