淮安红椒罐头的护色及硬化工艺条件的研究

Study on the Color Protection and Stiffen of Huaian Red Pepper Can

使用淮安红椒制作罐头,并进行护色及硬化工艺研究。通过单因素试验和正交试验得出最佳工艺条件:漂烫温度85℃,漂烫时间2 min,异抗坏血酸钠0.35%,乙二胺四乙酸二钠0.025%,亚硫酸氢钠0.004%,氯化钙0.05%,明矾1.5%时,该产品呈鲜红色,色泽均匀,软硬适宜。

Huaian red pepper was used to produce can. Then color protection and stiffen technics was gotten by experiment of single factor and Orthogonal. Optimal technics is that blanching temperature is 85℃, blanching time is 2 min, sodium erythorbate is 0.35%, two sodium EDTA is 0.025%, sodium bisulfite is 0.004%, calcium chloride is 0.05%, alum is 1.5%. The results show that Huaian red pepper can is bright red, uniform color, suitable for soft and hard.