芸豆罐头加工过程中白点和破碎程度控制技术研究

White Spot and Degree of Damage Control Technology Research in the Manufacturing Process of Kidney Bean Cans

为解决芸豆罐头加工过程中白点和破碎程度较高的问题,采用单因素试验和正交试验,探究浸泡时间、浸泡方式、预煮时间、灭菌时间和灭菌温度对芸豆白点和破损程度的影响。结果表明:①芸豆出现白点是因为芸豆表皮没有糊化导致,芸豆在沸水中预煮45 min,再经过冷水冲洗1 min,可以消除80%左右的白点;②芸豆破损主要是因为变性过度导致,采用45 min的预煮时间、冷水冲洗1 min,装瓶后再用105℃的灭菌温度、45 min的灭菌时间高压灭菌,能将芸豆的破损控制在8%以内,同时,芸豆质地绵软,呈淡黄色,色味俱佳。

In order to solve problems like tiny white spots on the surface of kidney beans and the high degree of frangibility in the processing process of canned kidney beans,how soaking time,cooking time,sterilization time and sterilization temperature affect the white spots on kidney beans and frangibility of kidney beans was studied in the single factor and orthogonal tests.The results indicated that:(1)the white spots on kidney beans resulted from the ungelatinized seed coats.If kidney beans were heated for 45 min in the boiling water and then washed for 1 min in cold water,some 80%of the white spots could be basically eliminated;(2)the damage to the kidney beans was mainly caused by the excessive denaturation.Being pre-cooked for 45 min in boiled water,washed for 1 min in cold water,and sterilized at 105℃for 45 min in high pressure,the rate of broken kidney beans could be reduced to 8%or even lower and the kidey bean can keep its soft tissue,fair yellow color and good taste as well.