水芹糖水罐头加工工艺研究

Study on Processing Technic of Canned Oenanthe javanica in Syrup

通过对水芹糖水罐头加工艺条件中的碱处理条件、护色工艺条件、保脆工艺条件、罐装工艺条件等影响因素进行单因素试验分析,确定了物液比、氯化钙浓度、碳酸钠浓度三个因素为重要影响因素,进一步进行响应面试验设计优化工艺条件。最终确定水芹罐头关键工艺条件为:物液比1:1.42(g/mL)、氯化钙浓度0.20%、碳酸钠浓度0.50%。所得产品无异杂味、香气纯、酸甜适口,状态稳定。

The optimization of processing technic of canned Oenanthe javanica in syrup was studied.Through the single factor experiment design and the Plackett-Burman experiment design,the most important factors were screened out from the process conditions of alkali treatment,color-protecting,brittleness-keeping and canning,such as the ratio of solid to liquid,CaCl_2 concentration,Na_2CO_3 concentration.Using Design-Expert 8.0,the optimum color-protecting technological conditions were that the ratio of solid to liquid was 1：1.42（g/mL）,CaCl_2 concentration was 0.20% and Na_2CO_3 concentration was 0.50%.In these conditions,the quality of canned Oenanthe javanica in syrup was the best in terms of smell,taste and texture.