Research on Key Process Technologies of Ultra-high Pressure Grape Cans
This article studys the effects of grape varieties,the effects of soluble solids,sugar liquid ratio,packaging and other factors on the quality of grape ultra-high-pressure cans.Five seedless varieties and five seeded varieties were selected the effects of different sterilization methods on the sensory indicators,color,etc.of canned grapes.The results showed that ultra-high pressure sterilization and grape canning had the best effect on Huozhou jade grape,which effectively maintained the sensory quality of fresh grape fruit.
grapesultra high pressurefood processingtechnology
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