蚕豆罐头加工工艺研究

以青海12号蚕豆为原料,研究蚕豆盐水罐头和风味蚕豆罐头的加工工艺。考察了料液比、预煮时间对蚕豆预煮品质的影响,优化了蚕豆盐水罐头护色保脆液的配方,通过正交试验确定蚕豆盐水罐头加工的工艺参数为:预煮液料液比为1∶10,预煮时间为10 min,预煮液中加入0.6%VC,0.2%柠檬酸和0.6%CaCl2护色保脆效果最好,制备的蚕豆罐头的感官品质好;通过研究淀粉、白砂糖、食盐、番茄酱的添加量对风味蚕豆罐头汤汁质量和风味的影响,确定了风味蚕豆罐头酱汁调配的优化配方为:番茄酱与水的比例为1∶4,淀粉添加量为水质量的2%,白砂糖添加量为番茄酱质量的30%,食盐添加量为番茄酱质量的2%时,风味蚕豆罐头酸甜适中,风味适口。

Study on Processing Technology of Broadbean Can

The processing technology of broadbean can was studied by optmiization technology parameters using Qinghai12 broad bean as main ingredient.The study on pre-cooking quality of broad bean was affected by the liquid ratio,pre-cooking time in broadbean processing.The broadbean can ratio of keeping color and crisp was optimizated.It determined that optimum processing parameters was solid-liquid ratio 1 : 10,pre-cooking time of 10 min,pre-cooked liqid in medium with 0.6%VC,0.2% citric acid and 0.6% CaCl2.There is...