果蔬罐头加工论文
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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
1
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,即便外观保存完好,都不能称之为新鲜。要说新鲜,只有从树上现摘现吃的水果才是最新鲜的。而果蔬罐头在保存鲜度和营养方面得天独厚,仅次于现摘果蔬。从原材料的采摘到加工好的全过程很短,一般不超过6个小时,高温热处理叫停了果蔬产品的所有化学反应,罐头的鲜度和营养成分被定格在刚采摘下来的那一时间。罐头不仅最大程度的保存食品营养价值,而且还改善了食品的营养价值。
1. 果蔬罐头的分类及原料
1.1. 分类
1.1.1. 水果类
糖水类水果罐头把经分级去皮(或核)、分选好的水果原料装罐,加入不同浓度的糖水而制成的罐头产品称为糖水类水果罐头。
糖浆类水果罐头又称为液态蜜饯罐头。将处理好的原料经糖浆熬煮至可溶性固形物达60%~70%后装罐加入高浓度糖浆而制成的罐头产品称为糖浆类水果罐头。
1.1.
2. 蔬菜类
清渍类蔬菜罐头选用新鲜或冷藏良好的蔬菜原料,经加工处理、预煮漂洗(或不预煮),分选装罐后加入稀盐水或糖盐混合液(或沸水、或蔬菜汁)而制成的罐头产品称为清渍类蔬菜罐头。
醋渍类蔬菜罐头选用鲜嫩或盐腌蔬菜原料,经加工修整、切块装罐,再加入香辛配料及醋酸、食盐混合液而制成的罐头称为醋渍类蔬菜罐头。
调味类蔬菜罐头选用新鲜蔬菜及其他小料,经切片(块)、加工烹调(油炸或不油炸)后装罐而制成的罐头产品称为调味类蔬菜罐头。
盐渍(酱渍)类蔬菜罐头选用新鲜蔬菜,经切块(片)(或腌制)后装罐,再加入砂糖、食盐、味精等汤汁(或酱)而制成的罐头产品称为盐渍类蔬菜罐头。
1.2. 果蔬原料的特点
1.2.1. 果蔬原料的特点主要表现为:
季节性;(2)地区性;(3)易腐性;(4)复杂性
1.2.2. 罐藏对果蔬原料的基本要求
用于生产果蔬罐头的原料应该是品种优秀的原料。除了要求原料具有良好的营养价值、良好的感官品质、新鲜,无病虫害、完整无伤外,还要求其收获期长,收获量稳定、可食部分比例高,加工适应性强,并具有一定的耐藏性。
1.3. 果蔬原料的预处理
1.3.1. 原料的分选与洗涤
原料的分选包括选择和分级。原料在投产前须先进行选择,剔除不合格的和虫害、腐烂、霉变的原料,再按原料的大小、色泽和成熟度进行分级。原料的大小分级多采用分级机,常用的有振动式和滚筒式两种。振动式分级机适合于体积较小、质量较小的果蔬的分级。滚筒式分级机有单级式和多级式的两种,所谓单级式就是只分大小两级,而多级式的则可分若干等级。滚筒式分级机适合于体积较小的圆形果蔬的分级。色泽和成熟度的分级国内目前主要用人工来进行。
果蔬原料在加工前必须经过洗涤,以除去其表面附着的尘土、泥沙、部分微生物及可能残留的农药等。洗涤果蔬可采用漂洗法,一般在水槽或水池中用流动水漂洗或用喷洗,也可用滚筒式洗涤机清洗,具体的方法视原料的种类、性质等而定。对于杨梅、草莓等浆果类原料应小批淘洗或在水槽中通入压缩空气翻洗,防止机械损伤及在水中浸泡过久而影响色泽和风味。采收前喷洒过农药的果蔬,应先用0.5%~1.0 %的稀盐酸泡后再用流动水洗涤