巴河莲藕罐装生产工艺的研究

Research on the Production Technology of Canned Bahe Lotus

[目的]研究特色巴河藕罐头的制作工序和制作方法。[方法]以巴河藕为原料,研究单因素多水平、多因素多水平正交试验,得出适宜的巴河藕罐头最佳热烫条件。[结果]热烫工艺中以95℃的热烫温度,2∶1的液固比,热烫5 m in,可达到最佳热烫效果,使酶失活从而保证藕片的品质。[结论]该试验能够改进传统产品的生产工艺,促进莲藕加工业实现产业化发展。

[Objective] The preparation procedure and method of canned Bahe lotus with local characteristics was researched.[Method] The best blanching condition,which was appropriate for the preparation canned Bahe lotus,was experimented with the orthogonal design of single-factor and multi-level with multi-factor.[Results] The best treating efficiency was the blanching temperature was 95 ℃;the ratio of liquid to solid material,2∶1 and the blanching time,5 minutes so that the quality of lotus could be ensured based on the inactivation of the enzyme in it.[Conclusion] The traditional preparation technology of canned Bahe lotus the test could be improved for the industrialization of the products.