秀珍菇软罐头的加工研究  

Study on the Technology of the Soft Canned Pleurotus geesteranus Singer

作　　者：刘金[1,2] 张立钊 陈力力 周玥[1,2] LIU din;ZHANG Lizhao;CHEN Lili;ZHOU Yue(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128)

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]食品科学与生物技术湖南省重点实验室,长沙410128

出　　处：《食品工业》2018年第11期102-107,共6页The Food Industry

基　　金：国家"863"计划项目(2013AA102107)

摘　　要：探究以秀珍菇为基础原料,适当添加辅料,制备秀珍菇软罐头的方法。通过采用单因素试验和正交试验,以感官评分为指标对加工过程进行优化,运用模糊数学评价法对感官评分进行计算,得到的最佳柠檬酸护色液为含量为0.100%;最佳汤汁配方为泡椒水与凉开水体积比为1︰4.00、食盐0.10%、食醋1.00%,同时比较了不同杀菌时间对杀菌效果的影响,综合杀菌效果和产品感官影响,采用沸水浴加热20 min的杀菌工艺既可使秀珍菇在30 d内微生物总数在正常值范围类,又可保持秀珍菇正常的色香味。研究结果为开发香气、色泽、汤色和滋味俱佳的秀珍菇软罐头提供参考。The method of preparing soft canned Pleurotus geesteranus Singer was studied by using Pleurotus geesteranusSinger as basic raw material and adding proper auxiliary material. The optimum formula was obtained by single factor test and orthogonal test according to sensory evaluation standard and fuzzy mathematics evaluation method. The results showed the optimum citric acid content was 0.100% the best recipe for soup was that the volume ratio of pickled water and cold water was 1︰4.00, salt 0.10%, vinegar 1.0%. At the same time, the effect of different germicidal time on bactericidal effect was compared. The preservation experiment according to the best formula with soft canned Pleurotus geesteranus Singer the best sterilization time for a boiling water was 20 min. This could make the Pleurotus geesteranus Singer within 30 d the total number of microorganisms in the normal range, and can maintain the normal color flavor. The results of this study provided a reference for the development of the soft canned Pleurotus geesteranus Singer aroma, color, liquor color and taste of the soup.

关 键 词：秀珍菇软罐头 汤汁 护色液 模糊评价 感官评价 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]