酸化理论在玉米笋罐头加工中的应用

Application of the Principle of Acidification in Corncob Shoot Canning

“石多１号”玉米笋ｐＨ值为５．８～６．０、ａｗ＞０．８５，属低酸性蔬菜食品，加工罐头时须用高温杀菌，产品营养损失大。本研究以酸化理论为基础，通过对玉米笋加酸预煮及调酸装灌，使之成为酸化低酸性食品即ｐＨ≤４．６、ａｗ＞０．８５，杀菌方式采用巴氏杀菌，降低了杀菌强度Ｆ值，较好地保持了产品的色、香、味。

No. 1 Shi Duo corncob shoot belongs to low acid food, its pH value is between 5. 8～6.0. aw above 0. 85, the method of hightemperature sterilization must be taken in canning and it caused great losses of its nutrients. According to the principle of acidification, Corncob shoot was acidified into acidified low acid food and pasteurized by adding citric acid in preheating and filling. In this way, the F value was reduced and its texture. crispness.colour and taste kept well.