醋泡黑豆罐头的工艺研究

Study on Processing Technology of Vinegar Black Bean Canned

探讨以黑豆为原料制作黑豆罐头的最佳工艺,研制出具有优良风味的黑豆保健食品。通过单因素试验、正交设计法和风味改良试验优化醋泡黑豆罐头的加工工艺。试验结果表明,最佳工艺参数为:黑豆浸泡吸水率60%,117℃高温熟化30 min;黑豆与汤汁比例分别为黑豆与醋比例1∶0.6、黑豆与蜂蜜比例1∶0.3、黑豆与橙汁比例1∶0.04,热灌装,立即封罐后巴氏杀菌。

The optimum process of making canning black beans from black beans was studied, and black bean health food with excellent flavor was developed. There was an optimization of the processing technology of vinegar black beans tin by single factor experiment, orthogonal design and flavor improvement test. The results showed that the optimum technological parameters were as follows： the water absorption rate of black beans was 60%, 117 ℃ high temperature slaking 30 min; The ratio of black bean and soup was separately that the ratio of black beans to Shanxi aged vinegar was 1 ： 0.6, honey ratio of 1 ： 0.3, orange juice ratio of 1 ： 0.04; Hot cans, immediately sealing the pot and pasteurization.