摘要
采用对比试验方法对软罐头菠菜的色泽、组织和风味的工艺条件和技术进行了研究。结果表明,用10mg·kg^(-1)CuSO_4溶液浸泡3h,可保持较好的淡绿色;用质量分数0.4％的CaCl_2和质量分数1％的NaCl溶液配入汤汁中,菠菜的组织可得到较好的改善;汤汁中加入30mmol·L^(-1)柠檬酸作为酸化剂,可使产品的组织及风味得到很好的改善。杀菌最佳条件为:汤汁pH4.21～4.60,杀菌公式5’-15’-5’反压冷却/100℃,杀菌压力49～98kPa,冷却压力78.4～117.6kPa。在试验研究的基础上,阐述了美味菠菜软罐头的生产工艺流程。产品经检测,Cu含量符合国家标准。
Through contrast test,the research on the processing conditions and technique relating to the colour,tissue and taste of soft-canned spinach has been carried out. The result is as follows; when soaked in 10mg kg-1 CuSO4 solution for 3 hours,the light green colour remains,when mixed with 0. 4% CaCl,, and 1% NaCl solution,the tissue of the spinach can be well improved,when mixed with 30 mmol L-1 citric aid as an acidulant,the tissue as well as the taste can be greatly improved. The best germicide conditions are;soup juice pH 4. 21 -4. 60;germicide formula 5' - 15' -5' backpressure cooling/100C; gremicide pressure 49 - 98kPa; cooling pressure 78. 4-117. 6kPa. Based on the experiment, the processing of delicious soft-canned spinach has been described,in which,after being tested,the content of Cu meets the national criterion.
出处
《山地农业生物学报》
2003年第4期325-328,共4页
Journal of Mountain Agriculture and Biology
