橙汁红桔汁胞罐头

• 作 者: 刁太清 周国忠
• 机 构: 四川省农业科学院果树研究所,四川省农业科学院果树研究所,
• 出 处: 四川果树科技
• 发表日期: 1990年01期
• 关键词: 桔汁 制罐 囊衣 红桔 汤汁 分粒 商业无菌 破碎率 理化指标 分瓣

一、前言红桔为原料制作半脱囊衣糖水桔瓣罐头,在四川已有多年历史,也是我省罐头产品中产量最多的产品,多年来曾受到人民的喜爱。但糖水桔瓣罐头风味平淡,且从整个柑桔加工制罐业中,产品陈旧、风味单一、市场接近饱和,为此,我们进行了“橙汁红桔汁胞罐头”的制作技术研究。

I. Introduction Red tangerine as a raw material for the production of semi-caramelized sugar water canned orange petals, has many years of history in Sichuan Province, is the largest output of canned products in our province over the years has been the favorite of the people. However, the sweet and sour orange petal can taste flat, and from the entire citrus processing canning industry, outdated products, a single flavor, the market close to saturation, therefore, we conducted a “orange juice red canned juice” production technology research.