摘要
为确定香椿罐头的最佳处理工艺,选择影响罐头品质的主要因素,即预煮时间、硬化剂、护色剂、杀菌条件等进行单因素试验。以感官评分为评价指标,在单因素试验的基础上,采用正交分析的方法确定最佳的工艺为:预煮时间2 min;硬化剂采用CaCl_2,其质量分数为1.0 g/kg;护色剂采用CuSO_4,Na_2SO_3,Zn(CH_3COO)_2等3者组合,其质量分数分别为0.1,0.3,0.3 g/kg;杀菌条件为95℃温度下处理15 min。
The boiling time, the dosage of curing agent, the dosage of color-protecting agent, and the steriliza- tion temperature and time were chosen as the single factor to determine the best processing technique of canned toon. Based on the single factor design, the orthogonal test was applied to make sure the optimum process con- ditions of canned toon. The sensory screening was used as the evaluation indexes. The best formula might be as following： cooking for 2 minutes first, then adding 1.0 g/kg calcium chloride as the curing agent, the com- bination of 0.1 g/kg copper sulphate, 0.3 g/kg sodium sulfite and 0.3 g/kg zinc acetate as the color-protec- ting agent, at the sterilization temperature 95 ℃ for 15 minutes.
出处
《河北科技师范学院学报》
CAS
2017年第1期1-7,共7页
Journal of Hebei Normal University of Science & Technology
基金
河北省百名优秀创新人才支持项目(项目编号:BRⅡ-115)
河北科技师范学院科学研究基金项目(2017)
关键词
香椿罐头
加工工艺
最佳工艺条件
canned toon
processing technique
optimum condition
