果蔬罐头加工论文

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1、目录1.摘要````````````````````````````````````````````````````````````````````````````````````````12.关键词`````````````````````````````````````````````````````````````````````````````````````13.引言````````````````````````````````````````````````````````````````````````````````````````14.正

2、文4.1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``````````````````````````````````````````````````````````

4、```````````44.2.3水果罐头的变色及其阻止措施`````````````````````````````````````````````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、```````````````````````````````````````````````````````````````````````````````````````91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

6、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

7、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 

8、之为新鲜。要说新鲜，只有从树上现摘现吃的水果才是最新