昆明东川开花洋芋熟食加工研究

Study on Cooked Food Processing of Dongchuan Flowering Potato of Kunming

以单因素试验的方式,通过优化洋芋蒸煮时间、氯化钠的用量、防腐剂、原料封装温度和灭菌时间,观察对洋芋熟食加工产品口感和保质期的影响,确定东川开花洋芋熟食加工的最佳包装条件。结果表明,东川开发洋芋熟食产品加工包装的清蒸时间为30 min,氯化钠的用量为30 g/3 kg时,洋芋的口感最好;防腐剂试验中山梨酸钾的防腐效果较好,山梨酸钾的添加量为0.4 g/kg时,保质期最长;原料封装温度试验表明原料需在常温环境下进行封装;不同灭菌时间试验表明灭菌时间选择35 min以上。

Based on the sensory scores,by optimizing potato cooking time,sodium chloride dosage,preservatives,Material packaging temperature and sterilization time,observing the effect on the taste and shelf life of processed potato products,determining the best packaging conditions for processing of Dongchuan flowering potato.The results showed that the steaming time of Dongchuan flowering potato product was 30 min;when the dosage of sodium chloride was 30 g/3 kg,the taste of potato is the best;the anticorrosive effect of potassium sorbate was better in preservative test,when the added amount of potassium sorbate was 0.4 g/kg,shelf life was longest;raw material packaging temperature test showed that raw materials need to be packaged at room temperature;sterilization time selected more than 35 min in different sterilization time test.