摘 要
本文全面探讨了黄桃罐头加工工艺的改进策略及其品质评价体系的构建，旨在提升黄桃罐头的整体品质与市场竞争力。针对当前黄桃罐头加工过程中存在的营养流失、口感不佳及食品安全隐患等问题，本文首先深入分析了改进加工工艺的必要性，并提出了多项切实可行的改进措施。通过引入物理去皮技术、酶解法去核工艺及自动化去皮去核设备，有效提升了加工效率与产品质量；同时，优化预煮护色技术，结合适宜的温度与时间控制、抗氧化剂的使用以及脉冲热处理技术，成功保持了黄桃的天然色泽与营养成分。在装罐注液与排气密封环节，本文详细阐述了工艺与设备的优化方案，确保了罐头的密封性能与长期保存的稳定性。此外，本文还引入了新型杀菌技术与冷却技术，进一步提升了黄桃罐头的安全性与品质稳定性。基于上述工艺改进，本文进一步构建了黄桃罐头的品质评价体系，该体系涵盖了外观品质、风味品质、理化指标及安全性等多个方面，通过科学、客观的评价标准与方法，全面评估黄桃罐头的整体品质。本文的研究成果不仅为黄桃罐头加工行业的工艺改进提供了理论依据与实践指导，也为提升我国罐头食品的国际竞争力做出了积极贡献。
关键词：黄桃罐头;加工工艺;去皮去核;预煮护色;品质评价;杀菌冷却
Abstract
This paper discusses the improvement strategy of yellow peach canned processing technology and the construction of quality evaluation system in order to improve the overall quality and market competitiveness of yellow peach canned. In view of the nutritional loss, poor taste and hidden food safety problems existing in the processing of yellow peach canned food, this paper firstly analyzed the necessity of improving the processing technology, and put forward a number of practical improvement measures. Through the introduction of physical peeling technology, enzymatic nucleation process and automatic peeling and nucleation equipment, the processing efficiency and product quality are effectively improved; At the same time, the optimized pre-cooking color protection technology, combined with appropriate temperature and time control, the use of antioxidants and pulse heat treatment technology, successfully maintained the natural color and nutrition of yellow peach. In the process of filling liquid and exhaust sealing, this paper describes in detail the optimization scheme of the process and equipment to ensure the sealing performance and long-term preservation stability of the can. In addition, this paper also introduces new sterilization technology and cooling technology to further improve the safety and quality stability of canned yellow peach. Based on the above process improvement, this paper further constructed a quality evaluation system for canned yellow peach, which covered appearance quality, flavor quality, physical and chemical indexes, safety and other aspects, and comprehensively evaluated the overall quality of canned yellow peach through scientific and ob jective evaluation standards and methods. The research results of this paper not only provide theoretical basis and practical guidance for the process improvement of the yellow peach canned food processing industry, but also make a positive contribution to improving the international competitiveness of canned food in China.
Keywords：Canned yellow peach; Processing technology; Peel and pit; Pre-cooking color protection; Quality evaluation; Bactericidal cooling
目 录
引 言 1
第一章 黄桃罐头加工工艺改进的必要性 2
1.1 提高营养价值与口感的需求 2
1.2 降低加工过程中的营养流失 2
1.3 满足食品安全与卫生标准 3
第二章 黄桃罐头加工工艺改进策略 4
2.1 去皮去核技术革新 4
2.2 预煮护色技术优化 5
2.3 装罐注液与排气密封改进 5
2.4 杀菌冷却技术革新 7
第三章 品质评价体系构建 9
3.1 外观品质评价 9
3.2 风味品质评价 9
3.3 理化指标评价 9
4.4 安全性评价 10
结 论 11
参考文献 12
致 谢 13
