草莓罐头

提高草莓罐头果实硬度的工艺研究

Study on the technique of improving canned strawberry hardness

采购：蘑菇罐头，草莓罐头，杏罐头，蜜桃罐头。从中国采购过。

Buy : canned mushroom in jars , canned strawberry , canned apricot , canned peach .

采购：橘子罐头，樱桃罐头，草莓罐头，橙子罐头。

Buy : Canned orange , Canned cherry , Canned strawberry , Canned mandarin .

多糖类物质的降解是引起草莓罐头果实瘫软的主要原因；

Degradation of polysaccharide likes is the main reason strawberry soft in the can beaming .

采购：蘑菇片，蘑菇罐头，草莓罐头，芦笋，桃子，梨。

Buy : Slice mushroom , Canned mushroom , Canned strawberry , Asparagus , Peach , Pear .

采购：冷冻蔬菜，冷冻草莓，食用菌罐头，冷冻肉。

Buy : Frozen vegetables , Frozen strawberry , Canned mushroom , Frozen meat .

草莓果肉软化是影响草莓罐头质量的主要原因之一，这与工艺处理及保藏过程中草莓果肉中多糖物质的变化有关。

The softness of strawberry flesh is the main reason to influence the quality of canning strawberry , which is related to the changes of polysaccharide materials in strawberry flesh during technical treatment and storage .