调味菜产品的工艺优化

Optimization of Processing Technology of Seasoning Vegetables

为改善调味菜产品风味,提高产品品质,对调味菜加工工艺进行了研究。通过实验,以新鲜蔬菜和食用菌为原料,以感官评分为评价指标,确定了调味菜产品的最佳加工工艺。结果表明,以萝卜、根用芥菜、黄瓜、竹笋、辣椒等蔬菜为原料制作酱腌类调味菜,以金针菇、杏鲍菇等食用菌为原料制作食用菌类调味菜,最佳的咸酸组合度、搅拌工艺和杀菌工艺参数为:搅拌时间30 min,p H≤4.6,氯化钠含量≤7%,蔬菜类产品巴氏杀菌温度89℃±1℃,杀菌时间30 min,食用菌类产品杀菌釜杀菌温度121℃,杀菌时间20 min,在此条件下,感官评价、理化指标、微生物指标和污染物限量等指标符合相关国家标准规定,且具有原料应有的色泽和独特味道,爽脆适度,咸酸适口,风味良好。通过优化调味菜产品加工工艺,有效保证食品质量安全,对其他蔬菜和食用菌的优质加工具有借鉴意义。

In order to improve the flavor and quality of seasoning vegetables,the fresh vegetables and edible fungi were used as the raw materials,the sensory evaluation was used as indicators to optimize the seasoning vegetables production technology.The results showed that the optimal technology of seasoning vegetables was:30 min of stirring time,pH≤4.6,sodium chloride content≤7%,the optimal pasteurization temperature and time for seasoning vegetables and seasoning edible fungi were 89℃±1℃,30 min and 121℃,20 min,respectively.Under these conditions,the sensory evaluation,physicochemical indexes,microbial indexes of the seasoning vegetables were all in line with the relevant national standards.By optimizing the processing technology of seasoned vegetable products,this study has reference significance for the high-quality processing of other vegetables and edible fungi.