真空软包装即食西瓜皮的研制  

Development of Vacuum Soft Packing Instant Food Made from Watermelon Peel

作　　者：徐君飞[1,2] 蒋继丰[1,2] 邹白玲 

机构地区：[1]怀化学院生物与食品工程学院,湖南怀化418008 [2]民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418008

出　　处：《食品研究与开发》2016年第20期81-85,共5页Food Research and Development

基　　金：湖南省重点学科建设项目(2011-42)

摘　　要：探讨以新鲜西瓜皮为原料,经热烫、保脆、腌渍、干燥、拌料调味、真空包装、杀菌等步骤制备即食西瓜皮。结果表明,最优加工工艺参数为:0.4%柠檬酸溶液热烫90 s,0.1%CaCl_2溶液浸泡30 min,7%食盐腌渍10 min,60℃烘干7 h,添加白砂糖、白醋、辣椒油、芝麻油、花椒油等调味料制成香辣型、香甜型、糖醋型、酸辣型和麻辣型即食西瓜皮,真空包装,5'-10'-5'/80℃,产品色泽鲜绿、口感脆嫩、风味独特、食用方便、安全。A vacuum soft packing instant watermelon peel food was made from fresh watermelon skin by heating,crisping,curing,drying,mixing materials,seasoning,vacuum packing and sterilization. Then we studied the key produce process parameters,and get five flavors vacuum soft packaging instant watermelon skin convenience foods. The most suitable conditions were as follows：0.4 % citric acid heating 90 s,0.1 % CaCl2 keeping brittle for 30 minuets,7 % salt picking for 10 minuets,and 60 ℃ drying 7 hours,then used white sugar,white vinegar,chili oil,sesame oil,pepper and other spices to make five flavors,such as fragrance-spicy,sweet,sour,hot and sour,spicy,respectively. The last process were vacuum packaging and sterilization,sterilization formula was 5＇-10＇-5＇/80 ℃.

关 键 词：真空软包装 西瓜皮 加工工艺 

分 类 号：TS209[轻工技术与工程—食品科学]