莲藕粥罐头生产工艺的研究

The Study on Processing Lotus Canned Food

以鲜莲藕为原料,生产粥罐头。探讨了莲藕粥罐头的加工工艺,试验结果表明,莲藕去皮后,应使用柠檬酸0.05%,乙二胺四乙酸二钠0.03%,氯化钠0.2%配比的混合护色液进行护色,能有效避免莲藕发生一系列的酶促褐变和非酶促褐变,保证成品的感观色泽。莲藕粥罐头内容物配方为:藕丁6%,糯米6%,大麦仁1.5%,银耳1.5%,其粥体呈现莲藕应有的清香和滋味,且香气协调。莲藕粥罐头产品在贮存的24个月内不色变,不分层,符合商业销售的食品安全标准。

In this paper, the technology of preparing lotus congee canned food was studied. The results showed that, when the peeled lotus was treated with the solution consisting of 0.05% citric acid, 0.03% Na2EDTA and 0.2% sodium chloride, the enzymatic non-enzymatic browning could be effectively prevented. The taste, sensory and flavor of lotus was preserved in the lotus congee canned food. The product consisted of 6% locust block, 6% glutinous rice, 1.5% barley and 1.5% tremella. The congee had the characteristic of lotus with the nature flavor and taste. During the 24 months of preservation stage, the canned food showed good quality without color changing, departing and meet the requirements of business sale safety.