鲜芡实真空软包装罐头工艺技术的研究

Research on Process Technique of Soft Canned Fresh Gordon Euryale Seeds

以新鲜芡实为原料,对鲜芡实软罐头的工艺技术进行研究,得出新鲜芡实经脱壳后,在柠檬酸0.2%和乳酸钙0.05%的护色液中护色20min,可达到较好的护色效果;在90℃下预煮90s可完全防止新鲜芡实的酶褐变;通过L9(34)正交试验得出最佳优化汤汁配比为:EDTA0.01%、柠檬酸0.15%、异VC钠0.1%和25%汤汁添加量;同时最佳杀菌工艺条件为115℃、20min。

The process technique of soft canned gordon euryales seed was investigated, using fresh gordon euryale seeds as raw material. Peeled gordon euryale seeds was well color-protected treated in a solution containing 0.2% of citric acid and 0.05% of CaC12, and enzymatic browning was completely prevented by preliminary cook at 90~t2 for 90s. The optimal formula of the soup was obtained by an orthogonal test was that： 0.01% EDTA, 0.15% citric acid, 0.1% sodium isoascorbate, and amount of soup was 25% of that of gordon euryale seeds.