干青豆罐头加工工艺研究

Study on Canned Processing Technology of Dry Peas

[目的]优化干青豆罐头加工工艺。[方法]对加工干青豆过程中,影响干青豆产品品质的4个因素——浸泡时间、预煮时间、冷却时间和预煮次数进行了探讨。[结果]干青豆罐头的加工过程中,最佳浸泡时间、预煮时间、冷却时间分别为5～8h、8～10min、7h以上,干青豆预煮、冷却后可再预煮1次;在此条件下,所得干青豆罐头豆粒大小均匀,色泽微绿,汤汁澄清,口感较硬,无破碎、无夹杂物,具有青豆罐头特有的风味,各项理化及微生物指标均符合相应标准。[结论]该研究结果为干青豆罐头的工业化生产提供了理论依据。

[Objective]To optimized the canned processing technology of dry beans.[Method]In this paper,four factors which were soaking time,pre-cooking time,cooling time and pre-cooking frequency dry beans affecting quality of dry peas were discussed.[Result]During the canned processing technology of dry peas,the best soaking time,pre-cooking time and the cooling time were 5-8 h,8-10 min,over 7 h respectively,and after pre-cooking and cooled,dry peas could be pre-cooked once again; under these conditions,canned dry peas were uniform,micro-green,soup clarification,texture hard,non-broken and inclusions,with a unique flavor canned green beans. Various indicators of physical,chemical and microbiological were in line with the corresponding standards. [Conclusion]These primary results might provide the theoretical basis for the industrial production of canned dry peas.