豆薯软罐头质地变化及贮藏动力学研究

为考察豆薯罐头加工适应性、丰富豆薯产品种类,以豆薯为原料,探讨了热烫、杀菌、贮藏对其质构特性的影响。结果显示:热烫处理4 min后豆薯的硬度、凝聚性、咀嚼性、回复性、弹性分别为新鲜豆薯的63.2%、43.9%、17.7%、51.4%、69.8%;预煮和杀菌阶段豆薯质地变软,其硬度、凝聚性、咀嚼性、回复性、弹性分别为处理前的79.5%与74.64%、54.7%与105.33%、18.0%与98.73%、73.0%与105.18%、44.8%与98.19%;在常温或低温下贮藏180 d,豆薯的各项质构指标均较未处理豆薯有所下降。因此通过适当控制上述加工方式和采用低温贮藏可延缓豆薯罐头的软化;此外,将各质构参数进行贮藏动力学分析发现:一级动力学模型能很好的反映其质构变化。

Texture Changes and Storage Dynamics of Soft Canned Jicama

In order to investigate the processing adaptability of canned jicama and develop products,jicama was used to as materials to explore the influence of blanching,sterilizing and storage on its texture. As the results showed,after 4 min of blanching treatment,the hardness,cohesiveness,chewiness,recovery and elasticity of jicama were 63.2%,43.9%,17.7%,51.4%,69.8% of fresh samples. The texture changes during the pre-cooking and sterilization stages were also significant,and the hardness,cohesiveness,chewiness,recovery,elasticity were 79.5% and 74.64%,54.7% and 105.33%,18.0% and 98.73%,73.0% and 105.18%,44.8% and 98.19% before treatment. After storage for 180 days at normal temperature or low temperature,the texture values of jicama were lower than those of untreated jicama. In order to obtain the good processing quality,the pre-cooking and sterilization time of the bean can be appropriately controlled and the storage temperature can be low. The storage kinetics of each texture characteristic parameter was analyzed. It was found that the first-order kinetic model can reflect the change of texture correctly.