期刊论文

中文

武汉轻工大学学报

2095-7386

2016

35

3

94-97,106

10.3969/j.issn.2095-7386.2016.03.019

湖北省科技支撑计划项目（2015BBA203）；

本校为第一机构

建立荸荠蜜饯的加工工艺，并考察其保藏性。以去皮新鲜荸荠为原料制作蜜饯，考察糖煮时间、糖煮温度和糖渍时间对其感官品质的影响。采用正交试验优化荸荠蜜饯的加工工艺参数为：糖煮时间12 min、糖煮温度90℃、糖渍时间60 min，各因素对其感官品质的影响为糖煮时间＞糖渍时间＞糖煮温度。同时以菌落总数和褐变度为指标，考察包装方式、巴氏杀菌和贮藏温度对产品品质的影响，确定其品质控制的适宜工艺为：真空包装、85℃巴氏杀菌5 min、4℃冷藏。研究结果为荸荠精深加工提供参考。

The processing and preservation technologies of candied chufa were studied .Fresh-peeled chufa was used for processing , and the effects of candying time , candying temperature and sugaring time on the sensory quality of product were investigated .The processing parameters of candied chufa optimized by orthogonal experiment were as follows:candying time 12 min, candying temperature 90℃and sugaring time 60 min.Their effects on the sensory quality could be ordered as candying time >sugaring time >candying temperature .In addition, total bacteria...