即食黄花菜加工工艺研究

The technology study of the instant daylily flower

选用不含硫的干黄花菜为原料生产即食黄花菜。调味时 ,添加复合核苷酸和复合香辛料 ,可明显优化产品的口感。在配料中添加 0 0 5 %的CaCl2 ,有利于提高产品的脆度 ,但当CaCl2 的浓度达到 0 1%时 ,质地变硬 ,不化渣。产品用四旋玻璃瓶包装的保存效果最好 ,保藏期可达到 15个月 ;其次 ,是用复合铝箔包装 ,保藏期 12个月 ;再次是以 0 .0 8mm聚丙烯 (PP)复合蒸煮袋作内包装 ,0 0 5mm聚乙烯膜 (PE)作外包装的 ,保藏期为 10个月 ;用 0 0 8mm聚丙烯 (PP)复合蒸煮袋单层包装的 ,保藏期为 9个月。在产品中添加 0 0 5 %的山梨酸和 2 0多种常用香辛料 ,包装后再用 90℃的热水杀菌 5min ,以上4种包装的产品都可以保存

Choosing the dry daylily flower without sulfite as the raw material for making the instant daylily flower is better,adding some complex nucleotide and complex natural flavouring substances to the product may improve the sense of the taste obviously.Adding 0.05% of CaCl 2 to the product,may raise the brittleness of the instant dalily flower.When the concentration of the CaCl 2 reaches to 0.1%,the texture of the product becomes harder and full of residues.The preserving period reaches to 15 months when it is packed with the glass bottle;and the preserving period is 12 months when it is packed with the aluminum foil;the preserving period is 10 months when it is first packed with 0.08 mm PP,then packed with 0.05 mm PE;the preserving period is 9 months when it is packed only with 0.08 mm PP.Adding 0.0 5% of sorbic acid and complex natural flavouring substances to the product,then sterilizes for 5 min under the hot water with 90 ℃?All the instant daylily flower packed with above mentioned four ways may be stored for more than 9 months.