榄钱牡蛎软罐头的工艺研究

Study on the Process of Avicennia Marina Fruit Oysters Soft Cans

研究了一种榄钱牡蛎软罐头的加工工艺,同时开展了产品品质检验。通过单因素分析和正交试验分析,确定了榄钱牡蛎软罐头生产过程中,利用酵母对牡蛎原料脱腥的最佳工艺参数为:添加1.0%高活性干酵母,25℃脱腥1 h;已知配方榄钱:牡蛎:复合调味料=75:25:6.9(复合调味料配方见表2)原辅料混合真空入味的最佳工艺参数为:0.05 MPa,15℃,真空入味60 min。并按200℃高温烘烤5 min,真空包装,85±1℃热水烫煮20 min灭菌,冷却到25±1℃的产品开展感官、理化、营养成分、商业无菌等多方面的检验。开封后产品具有本身应有的香味,无异味,无腐败,无霉变,无肉眼可见的其它外来异物,产品整体咸淡适宜。其中榄钱呈深绿色,牡蛎呈淡黄色,形态完整无破损,按压牡蛎和榄钱,都具有一定的弹性。NaCl含量1.28±0.07%,净含量99.3±0.4%,固形物含量99.6±0.3%,产品商业无菌,符合国家相关标准要求。

The process of Avicennia marina fruit oysters soft cans was investigated and the product quality inspection was carried out at the same time in this study. Through the single factor analysis and orthogonal experiment analysis, the optimum technological parameters of the deodorant of the oyster material during the production of Avicennia marina fruit oysters soft cans were obtained as follow, 1.0% high active dry yeast and fermentation for 1 hour at 25 ℃. In the case of known formula [A. marina fruit： oyster： compound seasoning = 75： 25： 6.9 （compound seasoning formula based on Table 2）], the optimal process parameters of vacuum infiltration were vacuum impregnation for 60 minutes at 25 ℃ at 0.05 MPa. The products were obtained by baking at 200 ℃ for 5 min, packaging with vacuum, sterilization with hot water at 85±1 ℃ for 20 min, and then cooled to 25 ℃. The products were detected for sensory, physical and chemical, nutritional ingredients, commercial sterility and other tests. The products had their own fragrance, no peculiar smell, no corruption, no mildew, no other visible foreign matter after opening, and the whole products were appropriate. The A. marina fruit were dark green, oysters were pale yellow, the shape were complete without damage, and the A. marina fruit and oysters had elastic when pressed with your fingers. The products were commercial aseptic with the NaCl content of 1.28±0.07%, the net content of 99.3±0.4%, and the solid content of 99.6±0.3%, which met the relevant national standards.