莲藕蜜饯加工及保藏工艺优化  

Optimization on the processing and preservation technologies of candied lotus root

作　　者：韩苗苗[1] 胡晓潇 吴文钦[1] 易阳[1,3] 闵婷[1,3] 王丽梅[2,3] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学生物与制药工程学院,武汉430023 [3]湖北省生鲜食品工程技术研究中心,武汉430023

出　　处：《食品科技》2016年第8期89-93,共5页Food Science and Technology

基　　金：湖北省科技支撑计划项目(2015BBA203)

摘　　要：建立莲藕蜜饯的加工工艺,并考察其保藏性。以新鲜莲藕为原料制作蜜饯,考察糖煮时间、糖煮温度和糖渍时间对其感官品质的影响。采用正交试验优化莲藕蜜饯的加工工艺参数为:糖煮时间20 min、糖煮温度90℃、糖渍时间40 min,各因素对感官品质的影响为糖渍时间>糖煮时间>糖煮温度。以产品菌落总数和褐变度为指标,比较包装方式、巴氏杀菌和贮藏温度对蜜饯品质的影响,确定其质量安全控制的适宜工艺条件为:真空包装、85℃巴氏杀菌5min、4℃冷藏。研究结果可为莲藕精深加工提供参考。The processing and preservation technologies of candied lotus roots were studied. Fresh lotus roots were used for processing, and the effects of candying time, candying temperature and sugaring time on the sensory quality of product were investigated. The processing parameters of candied lotus roots optimized by orthogonal experiment were as follows： candying time 20 min, candying temperature 90 ℃ and sugaring time 40 min. Their effects on the sensory quality could be ordered as sugaring timecandying timecandying temperature. In addition, total bacterial count and browning degree were used to evaluate the effects of packing, sterilization and storage temperature on the quality of candied lotus roots. The technology for keeping the quality and safety of product, including vacuum package, pasteurization（85 ℃, 5 min） and cold storage（4 ℃） was confirmed. The results can be useful for the deep-processing of lotus root.

关 键 词：莲藕蜜饯 感官评价 保藏性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]