Sterilization process improvement and quality analysis of 3kg canned tomato diced food
Three kinds of 3kg tomato diced canned products were selected by different high temperature conditions and sterilization time.The key research focused on the changes of pH,soluble solids,total bacterial count,lycopene,carotenoids(mg/100g),lutein(mg/100g)and other contents of tomato diced canned foods under different sterilization conditions such as sterilization temperature(115～120 ℃)and sterilization time(30～70 min).The product stability was also studied to screen out the better sterilization method.The tomato diced canned products processed by the above three sterilization methods can effectively retain the original nutrition,taste and appearance color under the conditions of 117 ℃～118 ℃ and 40 min～50 min,ensuring the sterilization effect.At the same time,they have better stability and higher qualification rate,which is a better sterilization method.
NETL
NSTL
万方数据
