摘要
胡萝卜的保脆工艺是影响胡萝卜软罐头口感的关键因素,探索保脆剂的复配使用,可解决胡萝卜软罐头由高温杀菌导致的软烂和口味欠佳等问题.通过单因素试验和正交试验,以胡萝卜的脆度(以"剪应力"表示)和感官评分为指标,分别研究漂烫时间和漂烫温度对胡萝卜脆度和色泽的影响,以及氯化钙、柠檬酸亚锡二钠、渗透温度对胡萝卜保脆效果的影响.结果表明,漂烫温度70 ℃,热烫时间2～3 min,最有利于胡萝卜脆度和色泽的保持;同时,采用熵权法进行综合评价,并通过多因素试验得出最佳复配保脆方案为氯化钙添加量0.5％,柠檬酸亚锡二钠添加量0.3％,柠檬酸添加量3％,渗透温度60℃.在此最佳复配方案下的产品符合商业无菌,储存条件以2～5 ℃冷藏,且产品的色泽较佳、口味良好.
Abstract
Keeping the carrot crispy was the key factor affecting the taste of carrots'retort pouch.Explored the composite use of crispy preservatives to solve the problems of soft rot and poor taste caused by high temperature sterilization of carrots'retort pouch.Taking the crispness and sensory score as the experimental indexes,the effects of calcium chloride concentration,stannous citrate disodium-sodium concentration and penetration temperature on the quality of carrots'retort pouch were studied and the orthogonal experiment was established to obtain the optimized soak process parameters.The results showed that the op-timum processing technology of blanching process was 70 ℃ for 2～3 minutes.The entropy weight method was used for com-prehensive evaluation,the optimal composite brittleness protection plan was determined to be calcium chloride 0.5％,stan-nous disodium citrate 0.3％,citric acid 3％,and penetration temperature 60 ℃ through multiple factor experiments.The product under this optimal combination scheme was commercially sterile,stored at 2～5 ℃,and had a good color and taste.
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