清水淮山药罐头成形稳定性研究  

Conditions study on shape stability of Canned Yam stem

作　　者：赖建[1] 

机构地区：[1]贵州大学生物技术学院食品科系,贵阳550025

出　　处：《食品科学》2000年第5期71-73,共3页Food Science

摘　　要：研究了ＣａＣｌ_２溶液的浓度、淮山药块茎在ＣａＣｌ_２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ＣａＣｌ_２和热处理防止清水淮山药罐头块茎发生化汤变形的机理。研究结果表明：ＣａＣｌ_２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ＣａＣｌ_２浓度为０．５％～１．０％，淮山药块茎在ＣａＣｌ_２溶液中的处理时间为１２０ｍｉｎ，杀菌时间为２０～４０ｍｉｎ时，清水淮山药罐头的成形稳定性最好。This article studied the shape stability of canned light yam by the processing of concentration of CaCl_2 solution, treatment time of yam stem tuber in CaCl_2 solution and optimal sterilization time (sterilization temperature as 95~100℃. It also analyzed the main causes of hydration and shape distortion of canned light yan and the basic principle that CaCl_2 solution and heating treatment used to prevent the hydration of shape destortion of stem tuber of canned light yam .The result showed that CaCl_2 solution and heating treatment could form a layer hard on the face of yam stem tuber in different thickness which might prevent the varying degree of hydration and distortion of yam stem tuber .When CaCl_2 concentration in protect-color solution was 0. 5%~1.0% treatment time of yan stem tuber in the solution 120min and sterilization time 20~40min the shape stability of canned light yan showed optimalresult.

关 键 词：淮山药 罐头 成形稳定性 化汤变形 硬化层 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]