酸甜佛手瓜加工技术  

Processing Technology of Acid and Sweet Chayote

作　　者：黄丽[1] 

机构地区：[1]广东农工商职业技术学院绿色食品加工与管理教研室,广东广州510507

出　　处：《食品研究与开发》2011年第4期90-93,共4页Food Research and Development

基　　金：广东农工商职业技术学院资助之重点研究项目(xyzd0804)

摘　　要：以佛手瓜为原料,以白砂糖、柠檬汁、酱油等为辅料,通过工艺和配方研究,制作出新型腌制产品—酸甜佛手瓜,并对产品进行感官、理化和微生物指标检测。结果表明,最佳加工工艺是:CaCl20.2%,切分厚度3 mm,发酵12 h,热烫1.5 min,糖渍浓度40%;最佳原料配方是:佛手瓜212 g(43%),白砂糖148 g(31%),柠檬汁21 g(4%),酱油107 g(22%);通过测定其总酸度为0.836 6%,VC含量0.088 52 mg/100 g,亚硝酸盐含量为19.38 mg/kg,大肠菌群<30个/100 g。根据上述方法制得的酸甜佛手瓜清爽脆口、酱香味浓、营养丰富、安全性高。With chayote as raw material,and sugar,lemon juice and sauce as assistant material,the optimum processing technology and material formula was studied to develop acid and sweet chayote.The final product was analyzed by sensory,chemical and microbiological inspection.Results showed that the optimum processing technology was that,CaCl2 concentration 0.2 %,fermentation time 12 h,blanching for 1.5 min,sugar concentration 40 %;the optimum material formula was that chayote 212 g（43 %）,sugar 148 g（31 %）,lemon juice 21 g（4 %）,sauce 107 g（22 %）.The detection result was that total acidity 0.836 6 %,VC content 0.088 52 mg/100 g,nitrite content 19.38 mg/kg.The above method could produce acid and sweet chayote with tasty and refreshing,full-bodied sauce,rich nutrition and high safety.

关 键 词：佛手瓜 酸甜 工艺 配方 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]