果蔬罐头的加工工艺论文

果蔬罐头的加工工艺论文

ID:13935568

大小:36.96 KB

页数:10页

时间:2018-07-25

果蔬罐头的加工工艺论文_第1页
果蔬罐头的加工工艺论文_第2页
果蔬罐头的加工工艺论文_第3页
果蔬罐头的加工工艺论文_第4页
果蔬罐头的加工工艺论文_第5页
资源描述:

《果蔬罐头的加工工艺论文》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库

1、福建农林大学课程论文目录1.摘要````````````````````````````````````````````````````````````````````````````````````````12.关键词`````````````````````````````````````````````````````````````````````````````````````13.引言````````````````````````````````````````````````````````````````````````````````````````14.正文4.1

2、果蔬罐头的分类及原料4.1.1分类``````````````````````````````````````````````````````````````````````````````14.1.2果蔬原料的特点```````````````````````````````````````````````````````````````24.1.3果蔬原料的预处理````````````````````````````````````````````````````````````24.1.4原料的热烫与漂洗`````````````````````````````````````

3、```````````````````````34.1.4原料的抽空处理```````````````````````````````````````````````````````````````44.2糖水水果罐头加工工艺及品质控制4.2.1基本工艺流程``````````````````````````````````````````````````````````````````44.2.2糖水的配制`````````````````````````````````````````````````````````````````````44.2.3水果罐头的变色及其阻止措施``

4、```````````````````````````````````````````54.3蔬菜罐头加工工艺及品质控制5.结论`````````````````````````````````````````````````````````````````````````````````````````76.参考文献```````````````````````````````````````````````````````````````````````````````````77.致谢````````````````````````````````````````````````

5、`````````````````````````````````````````99福建农林大学课程论文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,

6、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:Cannedprocessing;Fruitandvegetable;Cannedfruitandvegetable;Productionprocess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

7、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。  

当前文档最多预览五页,下载文档查看全文

此文档下载收益归作者所有

当前文档最多预览五页,下载文档查看全文
温馨提示:
1. 部分包含数学公式或PPT动画的文件,查看预览时可能会显示错乱或异常,文件下载后无此问题,请放心下载。
2. 本文档由用户上传,版权归属用户,天天文库负责整理代发布。如果您对本文档版权有争议请及时联系客服。
3. 下载前请仔细阅读文档内容,确认文档内容符合您的需求后进行下载,若出现内容与标题不符可向本站投诉处理。
4. 下载文档时可能由于网络波动等原因无法下载或下载错误,付费完成后未能成功下载的用户请联系客服处理。