Research on The Technology of Hardenning Solid Content In Canned Strawberry

摘要：

The softening of strawberry flesh is the main reason to influence the quality of canned strawberry, which is related to the changes of polysaccharide materials in strawberry flesh during technical treatment and storage. The experiment showed that heating the strawberry at 80～90℃ for more than 20 min make the strawberry soften. If the cans were treated with vacuum penetration at 40℃ after adding 0.1g/kg sodium alginate, and then at 20℃ after adding 0.04g/kg calcium chloride, the hardness of solid content of canned strawberry can be improved significantly.

关键词： canned strawberry solid content vacuum pene tration hardening

作者: LIU shaojun LI runfeng ZHOU liyan GAO haisheng

作者单位: Hebei normal university of science and technology Qinhuangdao changli,china

会议类型: 国际会议

会议名称: 2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)

会议地点: 北京

会议语种:英文

页码: 67-69

在线出版日期: 2009-12-12（万方平台首次上网日期，不代表论文的发表时间）