【摘要】 以新鲜芡实为原料,对鲜芡实软罐头的工艺技术进行研究,得出新鲜芡实经脱壳后,在柠檬酸0.2%和乳酸钙0.05%的护色液中护色20min,可达到较好的护色效果;在90℃下预煮90s可完全防止新鲜芡实的酶褐变;通过L9(34)正交试验得出最佳优化汤汁配比为:EDTA0.01%、柠檬酸0.15%、异VC钠0.1%和25%汤汁添加量;同时最佳杀菌工艺条件为115℃、20min。更多还原

【Abstract】 The process technique of soft canned gordon euryales seed was investigated,using fresh gordon euryale seeds as raw material.Peeled gordon euryale seeds was well color-protected treated in a solution containing 0.2% of citric acid and 0.05%of CaCl2 ,and enzymatic browning was completely prevented by preliminary cook at 90℃ for 90s.The optimal formula of the soup was obtained by an orthogonal test was that:0.01% EDTA,0.15% citric acid,0.1%sodium isoascorbate,and amount of soup was 25%of that of gordon euryale seeds.更多还原