摘要:本实验以山药豆为原料，主要研究了开发了山药豆罐头食品，开发市场新产品。首先利用单因素法研究了浓度为0.2%、0.5%、1.0%、1.5%、2.0%的CaCl2对山药豆的硬化效果；考察了一定浓度的NaOH、KMnO4、Na2S2O6对山药豆的护色效果；然后通过设计的配方制成糖水、盐水山药豆罐头，通过杀菌实验确定了最佳杀菌温度和时间；测定了山药豆总糖、还原糖含量、可溶性蛋白、游离氨基酸的含量并与杀菌后的含量对比；考察了卫生指标和感官指标。结果表明：1.5%的CaCl2溶液浸泡2h对山药豆硬化效果最好；1%NaOH溶液浸泡30min、0.5%KMnO4溶液浸泡10min、0.8%Na2S2O6溶液浸泡3h后的山药豆护色效果较好；110℃杀菌25min，可达到商业无菌；总糖含量，还原糖含量，可溶性蛋白质含量较处理之前均有提高，游离氨基酸含量有所降低。设计了年产10万吨果蔬罐头工厂设计。
关键词 山药豆；成分；配方；杀菌；工厂设计
Abstract:In this experiment, the yam bean as raw materials, the main research development yam bean canned food, the development of new products in the market. First, the single factor method to study the concentration of 0.2%, 0.5%, 1.0%, 1.5%, 2.0% CaCl2 on yam bean hardening effect; investigated a certain concentration of NaOH, KMnO4, Na2S2O6 yam bean color protection; made by a formula designed sugar, salt water yam canned beans, sterilization experiments to determine the best sterilization temperature and time; determination of the yam bean total sugar, reducing sugar content, soluble protein, free amino acids content and content with sterilized contrast; examines the health indicators and sensory indicators. The results showed that: 1.5% CaCl2 solution soak for hours on the yam bean hardening the best; 1% NaOH solution soak for 30 minutes, 0.5% KMnO4 solution soak for 10 minutes, 0.8% Na2S2O6 solution soak for hours after yam bean color protection; 110 ℃ sterilization 25min, commercial sterility; total sugar content, reducing sugar content, soluble protein content than before were improved, free amino acid content decreased. Designed to produce 100,000 tons of fruit and vegetable canning plant design.
Keywords The yam beans ingredients formula sterilization factory design
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