果蔬罐頭的加工工藝論文

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1、福建農(nóng)林大學(xué)課程論文目錄1.摘要````````````````````````````````````````````````````````````````````````````````````````12.關(guān)鍵詞`````````````````````````````````````````````````````````````````````````````````````13.引言````````````````````````````````````````````````````````````````````````````````````````14.正文4.1

2、果蔬罐頭的分類及原料4.1.1分類``````````````````````````````````````````````````````````````````````````````14.1.2果蔬原料的特點(diǎn)```````````````````````````````````````````````````````````````24.1.3果蔬原料的預(yù)處理````````````````````````````````````````````````````````````24.1.4原料的熱燙與漂洗`````````````````````````````````````

3、```````````````````````34.1.4原料的抽空處理```````````````````````````````````````````````````````````````44.2糖水水果罐頭加工工藝及品質(zhì)控制4.2.1基本工藝流程``````````````````````````````````````````````````````````````````44.2.2糖水的配制`````````````````````````````````````````````````````````````````````44.2.3水果罐頭的變色及其阻止措施``

4、```````````````````````````````````````````54.3蔬菜罐頭加工工藝及品質(zhì)控制5.結(jié)論`````````````````````````````````````````````````````````````````````````````````````````76.參考文獻(xiàn)```````````````````````````````````````````````````````````````````````````````````77.致謝````````````````````````````````````````````````

5、`````````````````````````````````````````99福建農(nóng)林大學(xué)課程論文果蔬罐頭的制作工藝摘要：罐頭加工技術(shù)是由尼克拉阿貝爾在18世紀(jì)發(fā)明的，后來(lái)很快傳到歐洲各國(guó)。罐頭生產(chǎn)在19世紀(jì)才傳入我國(guó)，而且舊中國(guó)處于內(nèi)外傾軋，因此我國(guó)罐頭工業(yè)受到嚴(yán)重摧殘。解放后，我國(guó)的罐頭工業(yè)在總產(chǎn)量與種類等方面有了迅速的發(fā)展。果蔬罐頭就是果蔬原料經(jīng)過(guò)前處理后，裝入密封的容器內(nèi)，在進(jìn)行排氣、密封、殺菌，最好支持別具風(fēng)味，能長(zhǎng)期保持的食品。罐頭食品具有耐貯藏，易攜帶，品種多，食用衛(wèi)生的特點(diǎn)。果蔬罐頭以用料不同而命名不同，一般水果罐頭的原料取材于水果和蔬菜，包括黃桃，蘋果，荔枝，

6、草莓，山楂等。產(chǎn)品主要有黃桃罐頭、草莓罐頭、橘子罐頭等。關(guān)鍵詞：罐頭加工；果蔬；果蔬罐頭；制作工藝Key?words：Cannedprocessing;Fruitandvegetable;Cannedfruitandvegetable;Productionprocess引言果蔬加工是以新鮮的果品為原料，根據(jù)它們的理化性質(zhì)，采用不同的加工工藝制成各種制品，這一系列過(guò)程．即稱之為果蔬加工．食品罐藏就是將食品密封在容器中，經(jīng)過(guò)高溫處理，將絕大部分微生物消滅，同時(shí)在防止外界微生物再次侵入的條件下，借以獲得在室溫的條件下，長(zhǎng)期貯藏的一種保藏的方法。凡是用密封容器包裝，并經(jīng)過(guò)高溫殺菌的食品均稱為罐

7、頭食品。在生活中，大多數(shù)消費(fèi)者認(rèn)為，動(dòng)物性食品剛剛宰殺的就是新鮮，植物性食品剛剛采摘的則為新鮮，經(jīng)過(guò)加工儲(chǔ)藏的這些食品就失去了其“鮮活”，果蔬罐頭可能趕不上市場(chǎng)上水靈靈的水果，但評(píng)判食品鮮度最權(quán)威的憑據(jù)是看果蔬中原有營(yíng)養(yǎng)素的保持程度，任何蔬菜、水果在采摘后都仍在繼續(xù)“呼吸”，一些營(yíng)養(yǎng)素開(kāi)始不斷減少，蔬菜瓜果經(jīng)過(guò)采摘，長(zhǎng)時(shí)間運(yùn)輸、存儲(chǔ)，再擺放到農(nóng)貿(mào)市場(chǎng)或超市，即便外觀保存完好，都不能稱之為新鮮。要說(shuō)新鮮，只有從樹(shù)上現(xiàn)摘現(xiàn)吃的水果才是最新鮮的?！　?/p>