紫糯玉米复合保鲜工艺

摘要

With fresh purple glutinous maize as material, fresh-keeping technology was studied with chitosan, potassium sorbate, sodium pyrosulfite, VC, citric acid as compound preservative, and the influence on blanching and preservative were analyzed, the best fresh-keeping technology of purple glutinous maize was got by orthogonal test. The results showed that:precooked 5 minutes at 60℃;Preservative formula:amount of chitosan 0.8%, amount of potassium sorbate 0.02%, amount of s sodium pyrosulfite 0.08%,amount of vitamin C 0.10%, amount of citric acid 0.20%;vacuum packing, sterilization 10 minutes in water at 110℃, preserved at room temperature, the purple glutinous maize could guarantee the quality by at least half a year, realize purple glutinous maize annual supply basically.%以新鲜紫糯玉米为原料，采用壳聚糖、山梨酸钾、焦亚硫酸钠、VC、柠檬酸作为复合保鲜剂，对其进行护色保鲜，并分析预煮工艺和保鲜剂对保鲜效果的影响，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：紫糯玉米60℃下预煮5 min；保鲜液配方为：壳聚糖添加量0.8%，山梨酸钾添加量0.02%，焦亚硫酸钠添加量0.08%，VC添加量0.10%，柠檬酸添加量0.20%；真空包装，110℃水杀菌10 min，室温保存，可使紫糯玉米保质期达到半年以上，基本实现紫糯玉米的全年供应。