微波沸水结合灭菌在软罐头甜玉米穗加工中的应用

The application of the microwave, boiling water and high temperature sterilization on the processing of retort pouch sweet corn cobs.

对微波沸水结合灭菌和高温灭菌在软罐头甜玉米穗加工中的应用效果进行比较,结果表明,软罐头甜玉米穗采用微波沸水结合灭菌,其色泽比121℃高温灭菌的好,明亮度L和色度b与高温灭菌的相比,差异均达到显著水平、但两种灭菌方式在还原型抗坏血酸的保存方面无显著差异;两种灭菌方式的甜玉米穗在常温贮藏过程中,其明亮度L、色度b、总糖、还原型抗坏血酸都呈下降趋势,还原糖略微上升:甜玉米穗的烫漂液和调味液中加入EDTA-2Na对保持甜玉米的色度b有显著作用。优选甜玉米穗的扩色配方为:0.04％EDTA-2Na、0.20％柠檬酸、0.1％六聚磷酸钠。

Use of the microwave, boiling water and high temperature sterilization in the processing of retort pouch sweet corn cobs was studied in this paper, and the results indicates: Firstly, the retort pouch sweet corn cobs, processed with sterilization of microwave and boiling water, has a better tinct than those processed with high temperature sterilization at 121℃; and the difference in the brightness value L and chromaticity value b were remarkable. But there was no notable difference between the two methods of sterilization in the reservation of reducing ascorbic acid. Secondly, during the storage of sweet corn cobs processed by the two methods of sterilization in normal temperature,the brightness value L,chromaticity value b, total sugar, and reducing ascorbic acid tended to decrease, while the reducing sugar increased slightly. Thirdly, the blanching water and seasoning water containing EDTA -2Na of the sweet corn cobs made notable difference in preserving the chromaticity value b of the sweet corn. The optimal formula for color protection of sweet corn cobs were:0.04% EDTA -2Na, 0.20% citric acid, and 0.1% SHMP.