果蔬罐頭的加工工藝論文

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

2、````````````````````````14.正文4.1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```````````````````````````````````````````````````````````````24.1.3果蔬原料的預處理```````````````````````````````````````````````

3、`````````````24.1.4原料的熱燙與漂洗````````````````````````````````````````````````````````````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.

4、2糖水的配制`````````````````````````````````````````````````````````````````````44.2.3水果罐頭的變色及其阻止措施`````````````````````````````````````````````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````````

5、```````````````````````````````````````````````````````````````````````````77.致謝`````````````````````````````````````````````````````````````````````````````````````````99福建農(nóng)林大學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世紀發(fā)明的，后來很快傳到歐洲各國。罐頭生產(chǎn)在19世紀才傳入我國，而且舊中國處于內(nèi)外傾軋，因此我國罐頭工業(yè)受到

6、嚴重摧殘。解放后，我國的罐頭工業(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)過前處理后，裝入密封的容器內(nèi)，在進行排氣、密封、殺菌，最好支持別具風味，能長期保持的食品。罐頭食品具有耐貯藏，易攜帶，品種多，食用衛(wèi)生的特點。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，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;Cannedfrui

7、tandvegetable;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)過高溫處理，將絕大部分微生物消滅，同時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，長期貯藏的一種保藏的方法。凡是用密封容器包裝，并經(jīng)過高溫殺菌的食品均稱為罐頭食品。在生活中，大多數(shù)消費者認為，動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)過加工儲藏的這些食品就失去了其“鮮活”，果蔬罐

8、頭可能趕不上市場上水靈靈的水果，但評判食品鮮度最權(quán)威的憑據(jù)是看果蔬中原有營養(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”，一些營養(yǎng)素開始不斷減少，蔬菜瓜果經(jīng)過采摘，長時間運輸、存儲，再擺放到農(nóng)貿(mào)市場或超市，即便外觀保存完好，都不能稱之為新鮮。要說新鮮，只有從樹上現(xiàn)摘現(xiàn)吃的水果才是最新鮮的。