即食马蹄软罐头关键加工工艺优化

Optimization of Key Processing Conditions of Ready-to-Eat Soft Canned Chinese Water Chestnut

以新鲜马蹄为原料,采用感官评分和白度值为考察指标,研究不同蒸煮时间、护色剂和杀菌条件等关键工艺对马蹄软罐头品质的影响。研究表明,即食马蹄软罐头最佳加工工艺条件为蒸制时间7 min、护色时间25 min、复合护色剂为柠檬酸0.5%、氯化钠0.9%、抗坏血酸0.20%,115℃灭菌8 min时,马蹄软罐头白度值达到69.78,感官评分为90.50,通过对比试验得出此时马蹄软罐头产品品质最佳,灭菌时间和温度明显降低,达到商业无菌标准,符合食品卫生要求。产品色泽洁白、口感清脆爽口、硬度适中,具有浓郁的马蹄风味。

With sensory score and whiteness as quality indicators,the effects of steaming or boiling time,color fixative,and sterilization conditions on the quality of soft canned Chinese water chestnut(CWC)were analyzed.The processing conditions of ready-to-eat soft canned CWC were optimized as steaming for 7 min,color retention for 25 min,compound color fixatives(0.5%citric acid,0.9%sodium chloride,0.20%vitamin C),and sterilization at 115℃for 8 min.The soft canned CWC produced under the optimal processing conditions had the whiteness of 69.78 and the sensory score of 90.5.The comparison test showed that the soft canned CWC produced with shortened sterilization time and reduced sterilization temperature had the best quality among three CWC products and met the commercial sterility standard and food hygiene requirements.The product was white,with a crisp and refreshing taste,moderate hardness,and a strong CWC flavor.