怀山药罐头制作工艺研究  

Research on Processing Technology of Canned Yam

作　　者：娄文娟[1] 孙一帆[1] 李斌[1] LOU Wen-juan SUN Yi-fan Li Bin(School of Food Science, Henan Insitute of Science and Technology, Xinxiang 453003, Henan, Chin)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品研究与开发》2017年第13期113-117,共5页Food Research and Development

基　　金：河南省高等学校重点科研项目(15A550013)

摘　　要：针对怀山药罐头在加工过程中容易出现的褐变以及化汤变形现象,通过对怀山药罐头制作中的护色、预煮、汤汁工艺条件的优化研究,最终得出当柠檬酸、无水氯化钙、亚硫酸钠3种护色剂的添加量分别为0.1%、0.5%、0.15%时,能在一定程度上防止怀山药罐头发生褐变;最佳预煮条件参数组合为料液比1∶6(g/mL)、温度90℃、预煮时间3 min。当汤汁配比为白砂糖24%、柠檬酸0.09%、食盐0.1%时,制作出的怀山药罐头酸甜适宜,汤汁透亮。For preventing browning and distortion phenomenon of Canned yam ,this paper studied on optimiza-tion of canned Chinese yam in making color, pre boiling, soup conditions.The results showed that the best nurs-ing color conditions were 0.1%citric acid 0.5%no water calcium chloride 0.15%. The best precooking condi-tion parameters are ratio of the material and liquid 1：6 （g/mL）, reaction temperature was 90℃, precook time was 3 min, and the optimal combination of process parameters for ratio of soup additives were white sugar 24%, citric acid 0.09%, salt 0.1%,which makes a delicious sweet and sour, bright canned yams.

关 键 词：怀山药罐头 护色 预煮 汤汁 风味 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]