The Effect of Compound Additives on the Crispness of Prefabricate Braised Carrots
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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