鲜食紫糯玉米护色保鲜工艺研究

以新鲜紫糯玉米为原料,用柠檬酸、亚硫酸钠、维生素C、三聚磷酸钠保鲜剂对其进行护色保鲜,并分析预煮时间、冷却方法和光照对保鲜效果的影响,通过正交试验得出紫糯玉米的最佳护色保鲜工艺。研究结果表明:柠檬酸添加量0.20%、亚硫酸钠添加量0.06%、三聚磷酸钠添加量0.11%、维生素C添加量0.06%;紫糯玉米预煮时间10 min,冷却方法选取自然冷却,真空包装灭菌后采用避光保存可使紫糯玉米的护色保鲜效果达到最好。

Study on Color Fixation and Fresh-keeping Technology of Purple Glutinous Maize

Fresh purple glutinous maize was focused on in order to choose the best way to help the purple glutinous maize staying in the most appropriate color and its fresh-keeping with citric acid,sodium sulfite deoxidization,sodium tripolyphosphate and vitamin C.The effection of the pre-cooking time,cooling method and the illumination on product quality was studied,which also included the best production technology of color fixation and fresh-keeping.The results showed that: the amount of citric acid 0.20%,the amount of sodium sulfite deoxidization 0.06%,the amount of sodium tripolyphosphate 0.11%,the amount of vitamin C 0.06%.And the pre-cooking time of purple glutinous maize was 10 min,the cooling method selected natural cooling,stored in the dark and vacuum packaged and sterilized those could make the purple glutinous maize’ color fixation and fresh-keeping better effect.