莲藕粥罐头的生产工艺研究

The study of processing lotus congee canned food

以鲜莲藕为原料,以粥罐头为形式,对莲藕粥罐头的加工工艺进行了研究,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%配比混合护色液能有效避免莲藕发生一系列的酶促褐变和非酶促褐变,保证成品的感官色泽。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24个月内不色变、分层,符合商业销售安全。

In this paper, the technology of preparing lotus congee canned food was studied. The result 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 and 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. During the 24 month of preservation stage, the canned food showed good quality without color changing, departing and meet the requirements of business sale safety.