果品蔬菜加工（Fruit and vegetable processing）.docVIP

果品蔬菜加工（Fruit and vegetable processing） 1% of the concentration of salt can produce 6.1atm, 1% of sugar produce 0.61 osmotic pressure; The suitability of processing depends on the biological properties of the species; Pretreatment of raw materials: 1, raw materials selection: high quality, high yield and low consumption; suitable varieties and varieties; suitable maturity and freshness; integrity and hygiene. 2. Classification of raw materials: classification according to size (main), maturity and color grading 3, raw materials cleaning: wash away the surface adsorption of dust, sediment and a large number of micro-organisms and some residual chemical pesticides, to ensure that the product clean and hygienic. 4, material: a artificial mechanical peeling, peeling B chemical peel: alkali concentration, temperature, time, attention: 1. Caution!: will corrode the skin. The first washing with dilute acid after neutralization, peel is still lye C. enzymatic peeling (pectinase hydrolyzed pectin) d. e thermal f vacuum frozen peeled peeled peeled 5, material segmentation and crushing and dressing 6, hot 7, color protection: mainly Browning Method for preventing browning: 1, enzymatic browning: A, salt water color protection, B acid solution, color protection, C blanching treatment, D sulfur treatment 2, non enzymatic Browning (sugar: sugar + amino acid, ammonia melanin): A to b less less disaccharide deposited in the high temperature decomposition of C D control to avoid contact with the iron itself color change Sulfurous acid action: 1., with strong color protection effect, 2. antiseptic effect, 3. oxidation resistance, 4. promote the role of water evaporation, 5. bleaching effect Note: 1. the use of sulfurous acid sulfite and sulfur dioxide is toxic to humans by 2. sulfur treatment is not suitable for plastic raw materials, canned 3. sulfite adding lime to deal with soft materials 4. sulfite decomposition, should mix 5. under acidic conditions was 6. pH3.5, avoid contact wi