梦离醒悟
糖水桃罐头的制作工艺
系（院）名称： 专业班级： 学生姓名： 指导教师姓名： 指导教师职称：
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内 容 摘 要
本文主要针对糖水桃罐头的工艺流程、操作要点、主要设备 、质量要求和常见质量问题方面进行介绍。糖水桃罐头是桃经处理后注入糖液制成的，制品不但延长了桃的贮藏时间，也较好地保持了原料的形状和风味。 关键词：糖水桃罐头 加工 原料 操作 要求
Abstract：In this paper introduced the technological process , operating points , main equipment , quality requirements and common quality problems of canned peaches in syrup. Canned peaches in syrup is made of peaches that was poured into the syrup. The product not only extend the storage time of peaches , and keep the shape and special flavor of raw material. Key words: canned peaches in syrup , process , material , operation , requirement.
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目 录
1.工艺流程 ........................................... 1 2.操作要点 ........................................... 1 2.1原料选择 ...................................... 1 2.1.1果实符合加工工艺的要求 .................... 1 2.1.2色泽 ...................................... 1 2.1.3肉质 ...................................... 1 2.1.4果核 ...................................... 1 2.1.5其他 ...................................... 2 2.2分选 .......................................... 2 2.3洗涤 .......................................... 2 2.4切半去核 ...................................... 2 2.5去皮 .......................................... 2 2.6护色 .......................................... 3 2.7烫漂 .......................................... 3 2.8修整 .......................................... 3 2.9装罐 .......................................... 3 2.9.1空罐的准备 ................................ 3 2.9.2填充液的配制 .............................. 3 2.9.3装罐方法 .................................. 4 2.10排气 ......................................... 4 2.10.1热力排气法 ............................... 4
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2.10.2真空封罐排气法 ........................... 5 2.10.3蒸汽喷射排气法 ........................... 5 2.11密封 ......................................... 5 2.12杀菌 ......................................... 5 2.13冷却 ......................................... 6 2.14包装 ......................................... 6 2.15贮存 ......................................... 6 3.主要设备 ........................................... 6 3.1基本设备 ...................................... 6 3.2罐藏容器 ...................................... 6 3.2.1罐藏容器应具备的条件 ...................... 6 3.2.2常用的罐藏容器 ............................ 7 4. 质量要求 .......................................... 7 4.1感官指标 ...................................... 7 4.2理化指标 ...................................... 7 4.3微生物指标 .................................... 7 4.4保质期 ........................................ 7 5.罐头食品常见质量问题及控制 ......................... 7 5.1罐内壁的腐蚀 .................................. 7 5．1.1.影响罐内壁的腐蚀因素 .................... 8 5.2防止水果罐头腐蚀的措施 ......................... 8 5.3水果类罐头的变色 .............................. 9
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5．4细菌性膨胀和败坏............................. 10 5.5水果类罐头的氢胀和穿孔腐蚀 .................... 10 参考文献 ............................................ 11 致谢 ................................................ 12
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