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。
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.
出处
《保鲜与加工》
CAS
2013年第6期51-55,共5页
Storage and Process
基金
公益性行业(农业)科研专项(201103007)
关键词
番茄丁罐头
加工工艺
产品品质
canned diced tomato
processing technology
quality of products
