荠菜罐头的加工工艺

On Processing Technique of Canned Shepherd's Purse

本次研究介绍了荠菜罐头的加工工艺。试验选择了影响荠菜罐头品质的4个因素:热烫温度、护色剂的浓度、硬化剂的浓度以及杀菌条件的确定进行单因素设计,以感官评分为评价指标,在单因素试验设计进行初步筛选的基础上,采用正交分析的方法确定最佳工艺条件。结果表明,在热烫温度为92℃,时间为2 min时处理荠菜,能够使荠菜保持鲜艳的绿色和较好的口感;护色剂选用Zn(CH3COO)2,Na2SO32者的组合,以填充液的形式注入成品罐头中,其在护色剂中的质量分数分别为60 mg/kg和50 mg/kg,能够使荠菜长久的保持绿色;硬化剂选用质量分数为400 mg/kg的Ca Cl2溶液,可以保持荠菜本身的脆嫩口感;杀菌条件为95℃下处理15 min。在保证无胀盖现象的前提下,最大程度地保持了产品的硬脆度和汤汁的清亮。

The processing technique of canned shepherd ＇s purse was introduced in this paper. The blanching temperature, the dosage of color fixative, the dosage of curing agent, and the sterilization temperature and time were chosen as the single factors to determine the best processing technique of canned shepherd＇ s purse. Based on the single factor design, the orthogonal test was applied to make sure the optimum process conditions of canned shepherd＇s purse. The sensory screening was used as the evaluation indexes. The results showed that the following conditions might keep the canned shepherd＇ s purse green stable and good taste： blanching temperature 92℃ for 2 min, 60mg/kg zinc acetate and 50 mg/kg sodium sulfite as the color fixative （ injected in the finalized products in the form of filling solutions）, 400 mg/kg caicium chloride as the curing agent at sterilization temperature 95 ℃ for 15 min. Only if there were no bulging, the process might keep the canned shepherd＇ s purse much crispy and the juice clear to the greatest extent.