| 糖水乳蟠桃罐头加工技术研究 |
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| 引用本文： | 应博超,;刘艳,;杨纪争,;陈国刚. 糖水乳蟠桃罐头加工技术研究[J]. 中国果菜, 2014, 0(12): 25-29 |
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| 作者姓名： | 应博超, 刘艳, 杨纪争, 陈国刚 |
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| 作者单位： | [1]石河子大学食品学院,新疆石河子832000; [2]新疆石河子开发区致远科技有限公司,新疆石河子832000 |
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| 基金项目： | 八师石河子市科技中小企业专项（2014QY11） |
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| 摘 要： | 乳蟠桃含有丰富的营养价值，作为我国药食兼用的食品之一，具有很好的保健功能，受到人们的青睐。本实验以新疆乳蟠桃为材料，通过对蟠桃罐头的单因素、正交实验分析得到蟠桃罐头生产加工的最佳配方：糖26%（m/v）、柠檬酸0.20%（m/v）、抗坏血酸0.15%（m/v）。
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| 关 键 词： | 乳蟠桃 罐头 正交实验 |
Study on Process Technology of Immature Flat Peach Cans |
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| Affiliation: | YING Bo-chao,LIU Yan,YANG Ji-zheng,CHEN Guo-gang(1. School of Food, Shihezi University, Shihezi 832000, China; 2. Shihezi Zone Zhiyuan Science and Technology Co., Ltd., Shihezi 832000, China) |
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| Abstract: | Immature Flat peach is full with health maintenance function, as one of the food that can be used as food and medicine, which makes the immature flat peach very popular. This experiment used Xinjiang immature flat peach as material and the production process of flat peach cans was studied. The single factor and orthogonal experiment was carried out to get the best formula： sugar 7%（m/v）, citric acid 0.11% m/v）, and ascorbic acid 0.15% （m/v）. |
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| Keywords: | Immature flat peach cans orthogonal experiment |
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