摘要
研究了以新鲜胡柚为原料,通过不同浓度和温度的酸碱处理对产品处理效果的影响,采用温度25℃-30℃浓度0.6%-0.8%的盐酸溶液酸处理,温度25℃-30℃浓度0.2%-0.3%的氢氧化钠溶液碱处理,成品组织紧密不易破碎,橘络残存较少;通过不同浸泡时间和装罐量对产品脱水率的影响,确定按照脱水率15%计算装罐量;针对实际批量生产中存在的各类质量问题,提出了改善措施,对批量化生产产品品质控制具有实际应用意义。
This paper studies from fresh huyou as raw materials,through the effect of the different concentration and temperature of the acid-alkali treatment on the treatment result of product,acid-alkali treatment adopt hydrochloric acid with temperature 25 ℃-30 ℃ concentration 0.6 %-0.8 % and sodium hydroxide with temperature 25 ℃-30 ℃ concentration 0.2 %-0.3 %,the texture of product is tight,has not easily broken and less fibres,Through the effect of the different soak time and the volume of cans on the dehydration rate of product,the volume of cans were determined based on the dehydration rate of 15 %,According to the existing all kinds of quality problems of batch production,proposed corrective actions,It has practical significance to quality control of batch production.
出处
《食品研究与开发》
CAS
北大核心
2011年第4期81-83,共3页
Food Research and Development
关键词
胡柚罐头
生产
品质控制
canned food of huyou
production
quality control
