果蔬罐头的加工工艺论文

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。

1.3.

2.原料的去皮与修整