CaCl_2处理对清水淮山药罐头成形稳定性的影响  

The relation between concentration of CaCl_2 solution et cetera and shape stability of light Rhizoma dioscoreae can

作　　者：赖建[1] 

机构地区：[1]贵州大学生物技术学院食品科学系,贵州贵阳550025

出　　处：《山地农业生物学报》1999年第6期403-406,共4页Journal of Mountain Agriculture and Biology

摘　　要：研究了CaCl2 溶液的浓度、淮山药块茎在CaCl2 溶液中的处理时间及淮山药块茎装罐、注液、密封后的杀菌时间( 杀菌温度为95 ～100 ℃) 与清水淮山药罐头成形稳定性的关系;分析了清水淮山药罐头发生化汤变形现象的主要原因以及CaCl2 和热处理防止清水淮山药罐头块茎发生化汤变形的机理。结果表明,CaCl2 溶液和加热处理,可在清水淮山药罐头块茎表层形成一层厚度不等的、能在不同程度上防止淮山药罐头块茎发生化汤变形的硬化层;当护色液中的CaCl2 质量浓度为1 ～10 g/L、淮山药块茎在CaCl2 溶液中处理120 min 、杀菌20 ～40 min 时,清水淮山药罐头的成形稳定性最好。This article studied the relation between concentration of CaCl 2 solution, treatment time of yam stem tuber in CaCl 2 solution, sterilization time(sterilization temperature is 95-100 ℃)and shape stability of light yam can, and analyzed the main cause of hydration and be out of shape of light yam can and the basic principle that CaCl 2 solution and heating treatment prevent hydration and be out of shape of stem tuber of light yam can. The result of study showed that CaCl 2 solution and heating treatment can form a hardlayer on the face of yam stem tuber that its thickness was not same, can prevent in varying degree hydration and be out of shape of yam stem tuber. When CaCl 2 concentration in protect-color solution was 1-10 g/L%,treatment time of yam stem tuber in the solution was 120 min, and sterilization time was 20-40 min, the shape stability of light yam can was the best.

关 键 词：淮山药 蔬菜罐头 成形稳定性 

分 类 号：S632.109.2[农业科学—蔬菜学] TS295.7[农业科学—园艺学]