果蔬罐头的加工工艺论文.docVIP

目录 1.摘要````````````````````````````````````````````````````````````````````````````````````````1 2.关键词`````````````````````````````````````````````````````````````````````````````````````1 3.引言````````````````````````````````````````````````````````````````````````````````````````1 4.正文 4.1果蔬罐头的分类及原料 4.1.1分类``````````````````````````````````````````````````````````````````````````````1 4.1.2果蔬原料的特点```````````````````````````````````````````````````````````````2 4.1.3果蔬原料的预处理````````````````````````````````````````````````````````````2 4.1.4原料的热烫与漂洗````````````````````````````````````````````````````````````3 4.1.4原料的抽空处理```````````````````````````````````````````````````````````````4 4.2糖水水果罐头加工工艺及品质控制 4.2.1基本工艺流程``````````````````````````````````````````````````````````````````4 4.2.2糖水的配制`````````````````````````````````````````````````````````````````````4 4.2.3水果罐头的变色及其阻止措施`````````````````````````````````````````````5 4.3蔬菜罐头加工工艺及品质控制 5.结论`````````````````````````````````````````````````````````````````````````````````````````7 6.参考文献```````````````````````````````````````````````````````````````````````````````````7 7.致谢`````````````````````````````````````````````````````````````````````````````````````````9 果蔬罐头的制作工艺 摘要： 罐头加工技术是由尼克拉 阿贝尔在18世纪发明的，后来很快传到欧洲各国。罐头生产在19世纪才传入我国，而且旧中国处于内外倾轧，因此我国罐头工业受到严重摧残。解放后，我国的罐头工业在总产量与种类等方面有了迅速的发展。 果蔬罐头就是果蔬原料经过前处理后，装入密封的容器内，在进行排气、密封、杀菌，最好支持别具风味，能长期保持的食品。罐头食品具有耐贮藏，易携带，品种多，食用卫生的特点。 果蔬罐头以用料不同而命名不同，一般水果罐头的原料取材于水果和蔬菜，包括黄桃，苹果，荔枝，草莓，山楂等。产品主要有黄桃罐头、草莓罐头、橘子罐头等。 关键词：罐头加工；果蔬；果蔬罐头；制作工艺 Key words：Canned processing; Fruit and vegetable ; Canned fruit and vegetable;Production process 引言 果蔬加工是以新鲜的果品为原料，根据它们的理化性质，采用不同的加工工艺制成各种制品，这一系列过程．即称之为果蔬加工． 食品罐藏就是将食品密封在容器中，经过高温处理，将绝大部分微生物消灭，同时在防止外界微生物再次侵入的条件下，借以获得在室温的条件下，长期贮藏的一种保藏的方法。 凡是用密封容器包装，并经过高温杀菌的食品均称为罐头食品。 在生活中，大多数消费者认为，动物性食品刚刚宰杀的就是新鲜，植物性食品刚刚采摘的则为新鲜，经过加工储藏的这些食品就失去了其“鲜活”，果蔬罐头可能赶不上市场上水灵灵的水果，但评判食品鲜度最权威的凭据是看果蔬中原有营养素的保持程度，任何蔬菜、水果在采摘后都仍在继续“呼吸”，一些营养素开始不断减少，蔬菜瓜果经过采摘，长时间运输、存储，再摆放到农贸市场或超市，即便外观保存