即食马蹄软罐头关键加工工艺优化  

Optimization of Key Processing Conditions of Ready-to-Eat Soft Canned Chinese Water Chestnut

作　　者：李官丽 罗杨合[1,2] 黄凤媚 雍金叶 聂辉 伍淑婕[1] 张志[1] 黎小椿 LI Guanli;LUO Yanghe;HUANG Fengmei;YONG Jinye;NIE Hui;WU Shujie;ZHANG Zhi;LI Xiaochun(Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China)

机构地区：[1]贺州学院广西康养食品科学与技术重点实验室,广西贺州542899 [2]大连工业大学食品学院,辽宁大连116034

出　　处：《食品研究与开发》2023年第16期93-99,共7页Food Research and Development

基　　金：国家重点研发计划项目(2018YFD0901003);广西自然科学基金青年科学基金项目(2020GXNSFBA159065、2020GXNSFBA297083);2022年度广西高校中青年教师科研基础能力提升项目(2022KY0698);贺州学院校级项目(2021ZZZK05)。

摘　　要：以新鲜马蹄为原料,采用感官评分和白度值为考察指标,研究不同蒸煮时间、护色剂和杀菌条件等关键工艺对马蹄软罐头品质的影响。研究表明,即食马蹄软罐头最佳加工工艺条件为蒸制时间7 min、护色时间25 min、复合护色剂为柠檬酸0.5%、氯化钠0.9%、抗坏血酸0.20%,115℃灭菌8 min时,马蹄软罐头白度值达到69.78,感官评分为90.50,通过对比试验得出此时马蹄软罐头产品品质最佳,灭菌时间和温度明显降低,达到商业无菌标准,符合食品卫生要求。产品色泽洁白、口感清脆爽口、硬度适中,具有浓郁的马蹄风味。With sensory score and whiteness as quality indicators,the effects of steaming or boiling time,color fixative,and sterilization conditions on the quality of soft canned Chinese water chestnut(CWC)were analyzed.The processing conditions of ready-to-eat soft canned CWC were optimized as steaming for 7 min,color retention for 25 min,compound color fixatives(0.5%citric acid,0.9%sodium chloride,0.20%vitamin C),and sterilization at 115℃for 8 min.The soft canned CWC produced under the optimal processing conditions had the whiteness of 69.78 and the sensory score of 90.5.The comparison test showed that the soft canned CWC produced with shortened sterilization time and reduced sterilization temperature had the best quality among three CWC products and met the commercial sterility standard and food hygiene requirements.The product was white,with a crisp and refreshing taste,moderate hardness,and a strong CWC flavor.

关 键 词：马蹄 护色剂 蒸煮 灭菌 软罐头 感官评分 白度值 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]