真空包装即食酸甜碱蓬菜的研制

Development of Vacuum-packed Instant Sweet and Sour Suaeda salsa

以新鲜碱蓬菜为原料,研制一种酸甜味的即食碱蓬菜产品,确定了脱涩、漂烫护绿、保脆硬化和杀菌等工艺条件,并通过正交试验确定即食酸甜碱蓬菜的调味配方。结果表明,碱蓬菜脱涩工艺为:1%NaHCO3溶液浸泡60 min;漂烫护绿工艺为:85~95℃热水与碱蓬菜的质量比为3∶1,漂烫时间60 s;保脆硬化工艺为:0.4%CaCl2溶液浸泡60 min;最佳调味配方为:碱蓬菜100 g,白醋6 g,白砂糖5 g,食盐1.6 g,辣椒油1.3 g,味精1 g,呈味核苷酸二钠0.12 g,芝麻油0.3 g,炒熟白芝麻0.4 g,苹果汁0.6 g,柠檬汁0.3 g,酵母抽提物0.3 g。制备的产品具有碱蓬菜的鲜香味,酸甜爽口,色泽鲜绿,长度适中,形态饱满。

A vacuum-packed instant sweet and sour Suaeda salsa was developed with fresh Suaeda salsa as raw material. The technological conditions such as removing astringency, blanching and green protecting, crispy keeping and hardening and sterilization were confirmed,and the seasoning formula of the instant sweet and sour Suaeda salsa were determined by orthogonal test. The results showed that, the optimum technological conditions were as follows: for removing astringency: soaking in 1% NaHCO3 solution for 60 min;for blanching and green preserving:mass ratio of hot water(85~95 ℃) to Suaeda salsa 3∶1, blanching time 60 s;for keeping crispy and hardening:soaking in 0.4% CaCl2 solution for 60 min. The optimal seasoning formula were: Suaeda salsa 100 g, white vinegar6 g, sugar 5 g, salt 1.6 g, capsicol 1.3 g, monosodium glutamate 1 g, flavor nucleotides disodium 0.12 g, sesame oil0.3 g, fried white sesame seed 0.4 g, apple juice 0.6 g, lemon juice 0.3 g, and yeast extract 0.3 g. The quality standards of the products were also formulated. The finished product had a fresh aroma of Suaeda salsa, sweet and sour taste, bright green color, moderate length and full shape.