摘要
针对怀山药罐头在加工过程中容易出现的褐变以及化汤变形现象,通过对怀山药罐头制作中的护色、预煮、汤汁工艺条件的优化研究,最终得出当柠檬酸、无水氯化钙、亚硫酸钠3种护色剂的添加量分别为0.1%、0.5%、0.15%时,能在一定程度上防止怀山药罐头发生褐变;最佳预煮条件参数组合为料液比1∶6(g/mL)、温度90℃、预煮时间3 min。当汤汁配比为白砂糖24%、柠檬酸0.09%、食盐0.1%时,制作出的怀山药罐头酸甜适宜,汤汁透亮。
For preventing browning and distortion phenomenon of Canned yam ,this paper studied on optimiza-tion of canned Chinese yam in making color, pre boiling, soup conditions.The results showed that the best nurs-ing color conditions were 0.1%citric acid 0.5%no water calcium chloride 0.15%. The best precooking condi-tion parameters are ratio of the material and liquid 1：6 （g/mL）, reaction temperature was 90℃, precook time was 3 min, and the optimal combination of process parameters for ratio of soup additives were white sugar 24%, citric acid 0.09%, salt 0.1%,which makes a delicious sweet and sour, bright canned yams.
作者
娄文娟
孙一帆
李斌
LOU Wen-juan SUN Yi-fan Li Bin(School of Food Science, Henan Insitute of Science and Technology, Xinxiang 453003, Henan, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第13期113-117,共5页
Food Research and Development
基金
河南省高等学校重点科研项目(15A550013)
关键词
怀山药罐头
护色
预煮
汤汁
风味
canned yam
color protecting
precooking
soup
flavor
