玉米笋软罐头加工工艺的研究

文章以玉米笋为原料，研究玉米笋罐头加工过程中的硬化和护色工艺。结果表明，玉米笋最佳的硬化工艺条件为：氯化钙硬化玉米笋的温度为30℃．硬化的时间为60min，氯化钙的浓度为O．025％；玉米笋最佳的护色工艺条件为：维生素C护色玉米笋的温度为40℃，护色的时间为2．5h，维生素C的护色浓度为0．15％；柠檬酸护色温度为35℃，护色的时间为2h，柠檬酸的护色浓度为0．2％；综合分析后维生素C护色处理玉米笋较佳。文章并对玉米笋软罐头杀菌效果进行了研究，试验表明95℃、10min或90℃、20min为最佳杀菌温度时间。

Study on Processing Technology of Soft Canned Baby Corn

Taking baby corn as the raw material,the hardening and color protection craft were mainly studied in this paper. Results of the hardening experiment showed that the optimum hardening technical conditions were calcium chloride processing temperature 30~C ,processing time 60rain,and processing concentration 0.025%. The color protection experiment results indicated that the optimum protect color technical conditions were： vitamin C processing temperature 40~C ,processing time 2.Sh,processing concentration 0.15% ; citric acid processing temperature 35~C,processing time 2h,processing concentration 0.2%. After integrated analysis it was found that vitamin C shows a better color protection effect. This experiment also studied the sterilization effect of baby corn,and the experimental results showed that at temperature of 95℃ 10min or 90℃＇, 20min were optimum sterilization condition.