农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
3期
28-30,33
,共4页
番茄丁%漂烫%固化%杀菌
番茄丁%漂燙%固化%殺菌
번가정%표탕%고화%살균
diced tomatoes%scalding%hardening%sterilization
以加工番茄为原料,对影响番茄丁罐头品质的漂烫、固化和杀菌等关键工艺进行研究。结果表明,漂烫温度95℃,漂烫时间60 s,氯化钙添加量5 g/kg,果胶酯酶添加量0.4 mL/kg,固化时间20 min,杀菌温度95℃,在该条件下生产的番茄丁罐头块形完整,品质明显得到提高。
以加工番茄為原料,對影響番茄丁罐頭品質的漂燙、固化和殺菌等關鍵工藝進行研究。結果錶明,漂燙溫度95℃,漂燙時間60 s,氯化鈣添加量5 g/kg,果膠酯酶添加量0.4 mL/kg,固化時間20 min,殺菌溫度95℃,在該條件下生產的番茄丁罐頭塊形完整,品質明顯得到提高。
이가공번가위원료,대영향번가정관두품질적표탕、고화화살균등관건공예진행연구。결과표명,표탕온도95℃,표탕시간60 s,록화개첨가량5 g/kg,과효지매첨가량0.4 mL/kg,고화시간20 min,살균온도95℃,재해조건하생산적번가정관두괴형완정,품질명현득도제고。
This alticle selects the tomatoes to take rawmaterial. The effects of scalding, hardening and terilization conditions on processing of canned diced tomatoes are studied. The results show that the optimum process conditions are as follows: the scalding temperature 95 ℃, scalding time 60 s, pectin methlesterase 0.4 mL/kg, calcium chloride 5 g/kg, treatment time 20 min, sterilization 95℃. Under these conditions, the quality of canned diced tomatoes is significantly improved.