AD萬年青軟罐頭加工技術研究

食品科學論文編號:SP075  論文字數:9576,頁數:27

 目  錄
中文摘要....................................................................I
英文摘要...................................................................II
目錄......................................................................III
1. 緒論.....................................................................1
 1.1 海藻糖的理化性質...................................................1
 1.2  影響葉綠素穩定的因素...............................................2
 1.3 軟罐頭的優缺點.....................................................2
 1.4 脹罐...............................................................3
 1.5 本章小結...........................................................4
2. 實驗部分.................................................................5
 2.1 工藝流程...........................................................5
 2.2 實驗儀器及試劑.....................................................5
 2.3 護色處理對葉綠素的影響.............................................5
 2.4 AD萬年青軟罐頭殺菌條件的研究.......................................7
 2.5 可溶性固形物含量檢測...............................................8
 2.6 微生物檢測.........................................................8
 2.7 感官評定...........................................................8
     2.8 本章小結...........................................................8
3. 結果與討論...............................................................9
 3.1 不同濃度的護色劑對護色的影響.......................................9
 3.2 不同的浸泡時間對護色的影響........................................10
 3.3 不同的殺菌溫度對品質的影響........................................11
 3.4 不同的殺菌時間對品質的影響........................................13
 3.5 可溶性固形物含量檢測..............................................14
 3.6 微生物檢測........................................................17
 3.7 感官評定..........................................................18
     3.8 本章小結..........................................................20
4. 總結與展望..............................................................21
致謝.......................................................................22
參考文獻...................................................................23

摘要：本文為了得到AD萬年青軟罐頭的加工工藝條件而開展該項研究，其中工藝要點為護色劑的選擇與用量及殺菌的時間與溫度的確定，同時對其成品進行感官、可溶性固形物及微生物檢測。本次研究所采用的護色劑為一種新型的食品添加劑——海藻糖，對它的單一護色及復合護色（與ZnCl2）做了一些研究；由于本次的實驗原料是AD萬年青，因此殺菌工藝選擇了低溫長時殺菌；葉綠素的提取方法為95%乙醇：80%丙酮＝1：1混合液浸提24h，過濾后使用紫外可見分光光度計測量吸光度。實驗結果表明：海藻糖與氯化鋅混合時會產生白色絮狀沉淀，通過對葉綠素含量的測定，復合護色效果并不理想；同時，我們發現護色劑及殺菌條件的不同對此次研究成品可溶性固形物含量的影響不大。通過各方面的比較總結，最終得到的最佳護色及殺菌工藝條件是：1.5%的海藻糖浸泡1h護色，70℃、30min殺菌。

Abstract：This laboratory study was initiated in order to get the conditions of process and technics of AD Rohdea japonica Roth retort pouch, one of the main points in the technics is to determine the selection and the concentration of the colour fixatives, the other one is the determination of the temperature and the time of sterilization, finally, do the tests of the senses, soluble solids and microbiological examination. A novel food additive-- trehalose is used, as a colour fixative, the research will tell us which is better-- work alone or as a complex (with ZnCl2). Because of the material is AD Rohdea japonica Roth, so in this experiment, I choose LTLT sterilization. The extraction of chlorophyll is extracting in the mixture that mixed up by 95% of ethanol and 80% of acetone(1:1), measure the absorbances after 24 hour by UV-VIS spectrophotometer. The results showed that when trehalose is compounded with ZnCl2, white floc precipitation will be generated, and content of chlorophyll also show us that the complex isn’t a good choose; meanwhile, we find that the changing of the colour fixative’s or sterlization’s condition work little on the results of soluble solids. After comparison and sum-up, we get the best conditions of colour-pretected and sterilization eventually: dip in 1.5% trehalose solution for 1 hour, sterilizate in the temperature of 70℃ for 30 minutes.

 關鍵詞：海藻糖護色；殺菌時間；殺菌溫度；可溶性固形物含量；微生物檢測

Keywords：The fixation of colour by trehalose,  the time of sterilization,  the temperature of sterilization,  soluble solids,  microbiological examination