保鲜与加工
保鮮與加工
보선여가공
STORAGE PROCESS
2013年
6期
51-55
,共5页
番茄丁罐头%加工工艺%产品品质
番茄丁罐頭%加工工藝%產品品質
번가정관두%가공공예%산품품질
canned diced tomato%processing technology%quality of products
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1 min；番茄丁采用1.0%氯化钙硬化4 h；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20 min，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。
對加工番茄丁罐頭的關鍵工藝進行瞭研究，結果錶明，製作番茄丁罐頭的最佳工藝為：番茄于90℃條件下燙漂1 min；番茄丁採用1.0%氯化鈣硬化4 h；湯液中添加10%白砂糖、0.1%檸檬痠及0.2%CMC；成品罐頭經過100℃殺菌20 min，製得的番茄丁罐頭產品色澤均勻，痠甜適口，組織形態穩定，感官品質最佳。
대가공번가정관두적관건공예진행료연구，결과표명，제작번가정관두적최가공예위：번가우90℃조건하탕표1 min；번가정채용1.0%록화개경화4 h；탕액중첨가10%백사당、0.1%저몽산급0.2%CMC；성품관두경과100℃살균20 min，제득적번가정관두산품색택균균，산첨괄구，조직형태은정，감관품질최가。
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 min 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.
