ANYANG INSTITUTE OF TECHNOLOGY
默默守护 课 堂弥陀佛 论 文
糖水橘子罐头的加工工艺研究
Study on the processing technology of canned orange in syrup
系（院）名称： 生物与食品工程学院
专 业 班 级： 10级食品科学与工程警官的英文
学 生 关于真情的作文姓 名：
指导教师姓名：
2013 年这扯淡的人生 4 月菊花山 20日
糖水橘子罐头的加工工艺研究
摘要：水果罐头食品是国际市场近百年来久盛不衰的大众食品，由于携带和食用方便，储存时间长，能很好地调节市场和淡旺季节，因而备受世界各国消费者的喜爱。而糖水橘子罐头更是由于酸甜的口感和丰富的有营养价值，备受消费者推崇。作为水果罐头的生产大国，我国橘子罐头的年常量已接近50万吨，占世界橘子罐头产量的75%以上，以成为世界橘子罐头的中心产地。本文论述了对糖水橘子罐头加工工艺的研究，
关键词：橘子罐头 加工工艺 质量控制 发展趋势
Study on the processing technology of canned orange in syrup
Abstract: Fruit canned food in the international market over the past century long time to flourish mass food to carry and convenient to eat, long storage time, market regulation and short festival ason, so much the favorite of consumers around the world. Syrup canned orange sweet and sour taste and rich nutritional value, highly respected consume
r. As the largest producer of canned fruit of years of China's canned orange constants clo to 50 million tons, accounting for more than 75% of the world's canned orange production to become the center of origin of the world's canned orange. This article discuss the syrup canned orange processing, including processing technology, the concentration of the acid treatment, temperature control, HACCP system in orange processing.
