特殊保障水果罐头的技术研究
|
摘要
常规水果罐头多为玻璃瓶、马口铁罐包装,存在携带不便、包装物质量大、水果块含量少等缺点。并且,普通水果罐头的单个水果块形较大,不方便食用,使得水果罐头在特殊领域(如野外军用、野外探测作业及航天领域)的使用受到较大限制。以复合铝箔蒸煮袋为包装材料,以当季红富士苹果、雪花梨、香水菠萝等为原料进行水果品种筛选、护色和抽空浸渍工艺研究,提高水果块含量,使水果罐头的特性满足特殊领域的使用要求。结果表明,复合铝箔蒸煮袋较玻璃瓶、马口铁和塑料杯传统包装具有便携、开启简单、安全省时、不易破碎、成本更低、包装废弃物易处理等优点,可满足军工、航天等特殊领域人群食用;其可溶性固形物含量为8%~12%,p H值3.3~3.8,水果块含量高达90%以上,具有单包装、可一次性食用完、食用时可避免糖水外流等优点,保质期可达18个月。
The general container for canned fruit is tin or glass can. However, the can is inconvenient to carry due to its weight. In addition, one big piece of fruit is roughly provided via this form of packing and plenty of liquid is usually contained in package,which lead to discommodious consumption. These disadvantage extraordinarily limit the application of canned fruit in special area such as field military operations,explorations and space tasks. This article used red Fuji apple,snow pear and pineapple as raw materials aimed at changing the package into multilayer flexible packaging plastic foil, selecting the appropriate fruit, color protection, vacuum infusion and increasing the content of fruit to make the product suitable for the requirement of special field. The result indicated that multilayer flexible packaging plastic foil was easier to carry and open,cost-effective and more manageable after usage,comparing to conventional tin,glass or plastic material. Moreover,multilayer flexible packaging plastic foil could reduce fruit waste and liquid leaking while consuming. The soluble solid content reached8%~12% with up to 90% fruit pieces and the p H was between 3.3~3.8. The shelf life extended to more than 18 months.
The general container for canned fruit is tin or glass can. However, the can is inconvenient to carry due to its weight. In addition, one big piece of fruit is roughly provided via this form of packing and plenty of liquid is usually contained in package,which lead to discommodious consumption. These disadvantage extraordinarily limit the application of canned fruit in special area such as field military operations,explorations and space tasks. This article used red Fuji apple,snow pear and pineapple as raw materials aimed at changing the package into multilayer flexible packaging plastic foil, selecting the appropriate fruit, color protection, vacuum infusion and increasing the content of fruit to make the product suitable for the requirement of special field. The result indicated that multilayer flexible packaging plastic foil was easier to carry and open,cost-effective and more manageable after usage,comparing to conventional tin,glass or plastic material. Moreover,multilayer flexible packaging plastic foil could reduce fruit waste and liquid leaking while consuming. The soluble solid content reached8%~12% with up to 90% fruit pieces and the p H was between 3.3~3.8. The shelf life extended to more than 18 months.
引文
[1]夙应.常用水果罐头的制作技术[J].中国农村小康科技,1998(7):38-40.
[2]张继红.薄皮水果罐头的加工工艺[G]//河北省教师教育学会第二届中小学教师教学案例展论文集.石家庄:河北省教师教育学会,2013:36.
[3]董艳华.糖水苹果软罐头的加工工艺[J].农村经济与科技,2016(14):55.
[4]沈浴生.苹果罐头加工技术[J].农牧产品开发,1996(10):19-20.
[5]张萌.糖水苹果罐头的制作[J].农产品加工,2011(9):25.
[6]张永茂,赵瑛,陆秀珍,等.软包装水果罐头工艺研究[J].食品工业科技,1992(3):12-19,7.
[7]安莹.HACCP在糖水梨罐头生产中的应用[J].食品安全导刊,2012(4):76-78.
[8]张芳,张永茂,张海燕,等.干装苹果罐头加工工艺[J].食品与发酵工业,2013(1):99-102.
[9]戴晋.水果罐头护色技术研究[J].食品与机械,1990(3):7-9.
[10]徐芹,乔勇进,方强,等.砀山酥梨多酚氧化酶酶学特性及抑制效应的研究[J].食品科学,2008,29(4):74-77.
[11]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009(9):1 024-1 028.
[12]张永茂,张海燕,张芳,等.正交试验优化干装苹果罐头固化护色剂配方[J].食品科学,2013,34(14):51-56.
[13]谢文芝.糖水菠萝罐头加工工艺[J].广州食品工业科技,1997,13(2):34.
[14]谢培荣.金秋梨罐头的制作[J].农村经济与科技,2003,14(8):39-40.
[15]赵凤凌.雪梨罐头加工过程中防褐变的研究[J].山东食品发酵,2011(2):43-45.
[16]张海燕,张永茂,康三江,等.干装苹果罐头感官品质的模糊综合评价[J].农产品加工(学刊),2012(12):49-52.
[17]褚维元.糖水梨罐头制作实验的改进[J].宜春学院学报,2001(2):57-58.
[2]张继红.薄皮水果罐头的加工工艺[G]//河北省教师教育学会第二届中小学教师教学案例展论文集.石家庄:河北省教师教育学会,2013:36.
[3]董艳华.糖水苹果软罐头的加工工艺[J].农村经济与科技,2016(14):55.
[4]沈浴生.苹果罐头加工技术[J].农牧产品开发,1996(10):19-20.
[5]张萌.糖水苹果罐头的制作[J].农产品加工,2011(9):25.
[6]张永茂,赵瑛,陆秀珍,等.软包装水果罐头工艺研究[J].食品工业科技,1992(3):12-19,7.
[7]安莹.HACCP在糖水梨罐头生产中的应用[J].食品安全导刊,2012(4):76-78.
[8]张芳,张永茂,张海燕,等.干装苹果罐头加工工艺[J].食品与发酵工业,2013(1):99-102.
[9]戴晋.水果罐头护色技术研究[J].食品与机械,1990(3):7-9.
[10]徐芹,乔勇进,方强,等.砀山酥梨多酚氧化酶酶学特性及抑制效应的研究[J].食品科学,2008,29(4):74-77.
[11]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009(9):1 024-1 028.
[12]张永茂,张海燕,张芳,等.正交试验优化干装苹果罐头固化护色剂配方[J].食品科学,2013,34(14):51-56.
[13]谢文芝.糖水菠萝罐头加工工艺[J].广州食品工业科技,1997,13(2):34.
[14]谢培荣.金秋梨罐头的制作[J].农村经济与科技,2003,14(8):39-40.
[15]赵凤凌.雪梨罐头加工过程中防褐变的研究[J].山东食品发酵,2011(2):43-45.
[16]张海燕,张永茂,康三江,等.干装苹果罐头感官品质的模糊综合评价[J].农产品加工(学刊),2012(12):49-52.
[17]褚维元.糖水梨罐头制作实验的改进[J].宜春学院学报,2001(2):57-58.