脱盐黄塘头菜加工工艺研究

The Processing Technique of Desalting Huangtang Pickled Mustard Tuber

[目的]优化黄塘头菜脱盐、保脆和杀菌过程的最佳工艺条件。[方法]以正果黄塘头菜为原料,进行脱盐、保脆和真空包装处理后,通过不同杀菌方式研究对低盐头菜品质的影响,并测定低盐头菜在贮存过程中理化指标和微生物指标的变化,来判定产品的品质变化。[结果]试验表明,脱盐黄塘头菜最佳加工工艺条件为∶黄塘头菜∶0.3%乳酸钙水溶液为1∶2或1∶3浸泡20 min进行脱盐保脆,添加0.5 g/kg山梨酸钾后抽真空包装,进行85℃杀菌15 min。所得脱盐头菜色泽正常,有轻微的透明感,具有头菜的鲜香味,无异味,口感脆嫩,商业无菌。[结论]研究可为黄塘头菜的加工提供一定的技术支持。

[ Objective ] To study the optimal technique conditions for desahing, brittleness-keeping, sterilization of Huangtang pickled mus- tard tuber. [ Method] With Huangtang pickled mustard tuber as raw material, after desalting, brittleness-keeping and vacuum packaging treat- ment, through different sterilization ways to study effects on quality of pickled mustard tuber, determine the variation of physical and chemical indicators and microbial indicators during the storage process. [ Result] The experiment showed that the optimum processing technique condi- tions are as follows： Huangtang pickled mustard tuber： 3% calcium lactate = 1：2 or 1： 3, 20 rain, potassium sorbate adding 0.5g/kg, vacu- um packaging, and sterilization under 85 ~C for 15 min. The color of obtained mustard tuber is normal with slight transparent, no smell and erisp. [ Conclusion] The study can provide a technical support for processing of Huangtang pickled mustard tuber.