软包装枣罐头制作工艺研究

目的]研究软包装枣罐头制作工艺,为枣深加工提供技术依据.方法]以鲜枣为原料,碱液浓度、处理时间、碱液温度对去皮效果的影响采用单因素试验；护色工艺参数采用单因素及正交试验；以杀菌前后果肉硬度为评价指标研究3种硬化剂对枣果肉硬化效果的影响；以杀菌后制品的菌落总数、果肉色泽、包装材料的适应性为评价指标研究杀菌工艺参数.结果]随着碱液浓度、处理时间、处理温度的增加,去皮效果增加；去皮后护色处理可以有效防止果肉褐变；果肉经硬化处理及采用常压杀菌能保持较好的硬度,高压杀菌对产品的色泽影响较大.结论]制成的软包装枣品质最佳的工艺条件为,碱液去皮最佳工艺参数:4; NaOH溶液、处理温度100℃、处理时间2 min；复合护色剂,最佳配比为0.2;食盐、0.3;亚硫酸氢钠、0.1;抗坏血酸、0.2;柠檬酸；浓度为0.2; CaCl2溶液进行真空抽渗硬化,杀菌条件为110℃ 5 min.

Research in Canned Jujube with Composite Packaging Production Technology

【Objective】The purpose of this paper was to study the production process of canned jujube with composite packaging and provide technical basis for processing jujubes.【Method】This project took the fresh jujubes as raw materials,studied the peeling effects on alkali concentration,treatment time,temperature and optimize the color protection process parameters with the single factor and the method of orthogonal design;flesh firmness after sterilization was used for the evaluation,and three kinds of hardening agents on the jujube flesh hardening effects were studied;after sterilizing the products,the total number of colonies,pulp color,packaging materials were studied for the evaluation of the adaptability of sterilization process parameters.【Result】 The peeling effect was increased as the alkali concentration,processing time and processing temperature increased;peeling color protection treatment can effectively prevented flesh from browning;flesh hardened and maintained good hardness after conventional sterilization;high-pressure sterilization greatly impact on product color.【Conclusion】Lye peeled optimum parameters: 4% NaOH solution,treatment temperature 100℃,the processing time 2 min;the best ratio of composite color protection agent: 0.2% salt,0.3% sodium bisulfite,0.1% ascorbic acid,0.2% citric acid;use a concentration of 0.2% CaCl2 solution hardening by vacuum pumping seepage;sterilization conditions: 110℃ 5 min;process conditions in the above composite packaging produce the best quality jujubes.