摘要
以新鲜佛手瓜为原料,用20%食盐对其进行腌制,脱盐后制作成酱腌菜。在保持产品脆度的前提下,尽量延长其保质期。以佛手瓜酱腌菜的保脆率为指标,通过单因素及正交试验探究保持佛手瓜酱腌菜脆度的杀菌工艺。结果表明:巴氏杀菌的杀菌温度以及微波杀菌的杀菌功率和杀菌时间对佛手瓜酱腌菜的脆度影响差异显著(p<0.05)。正交试验优化得到保持佛手瓜酱腌菜脆度的最佳巴氏杀菌工艺为:杀菌温度85℃,杀菌时间10 min,复合防腐剂m(脱氢醋酸钠)︰m(异抗坏血酸钠)=3︰2;微波杀菌的最佳工艺为:杀菌功率320 W,杀菌时间15 s,复合防腐剂m(脱氢醋酸钠)︰m(异抗坏血酸钠)=4︰1。
Fresh chayote was pickled by 20% salt, and produced chayote pickles after desalting. The sterilization process of keeping crisp was studied by single factor and orthogonal test. The results showed that sterilization temperature of pasteurization, sterilization watt and sterilization time of microwave sterilization had significant influence on the brittleness of pickles （p〈0.05）. The pasteurization process was optimized to be sterilization temperature 85℃, sterilization time 10 min, compound preservatives sodium dehydroacetate and sodium erythorbate ratio was 3 ： 2 through orthogonal test. The best process of microwave sterilization was sterilization watt 320 W, sterilization time 15 s, compound preservatives sodium dehydroacetate and sodium erythorbate ratio was 4 ： 1.
出处
《食品工业》
北大核心
2015年第8期100-104,共5页
The Food Industry
基金
国家星火计划项目(2012GA820001)
关键词
佛手瓜
酱腌菜
脆度
杀菌
chayote
pickles
britleness
sterilization
