速冻鲜白莲的加工工艺研究

[目的]探索速冻鲜白莲的加工工艺。[方法]以江西南昌白莲为原料进行加工,研究速冻鲜白莲的完整生产工艺及产品质量指标。[结果]把成熟、均匀、饱满的新鲜白莲去壳后放入流动水中清洗,加入0.02%的果胶酶制剂,45℃酶解1.5 h后用清水漂洗。然后将捅去莲心的白莲立刻放入0.6%~0.8%的稀食盐护色液中浸泡后热烫,然后快速冷却,挑选品质优良的莲子在有孔冻盘中沥水2~3min,速冻16 min后,在-5℃以下包装送入冷藏库冷藏。要求速冻鲜白莲中的砷≤0.5 mg/kg,铅≤1.0 mg/kg,细菌总数≤300000 cfu/g,致病菌不得检出。[结论]该加工工艺可增加鲜白莲的附加值,能满足市场需求。

Study on Processing Technology of Quick-frozen Fresh White Lotus

[Objective] The aim was to explore the processing technology of quick-frozen fresh white lotus.[Method] With the white lotus from Nanchang City of Xiangxi Province as raw material,the integrated production and product quality index of quick-frozen fresh white lotus were studied.[Result] The mature,uniform,plump and fresh white lotus were shelled,then washed in the flowing water,digested by 0.02% pectinase preparation at 45 ℃ for 1.5 h and then rinsed by clear water.Afterward,the white lotus without seed core were soaked in the color-protection solution of 0.6%-0.8% diluted salt for blanching and were frozen quickly,and then the lotus seeds with good quality were dewatered in the frozen disc with hole for 2～3 min,then froze quickly for 16 min,packaged under-5 ℃ and then stored in the refrigerator.The arsenic in the quick-frozen fresh white lotus was demanded less than 0.5 mg/kg,lead less than 1.0 mg/kg,the total bacteria less than 300 000 cfu/g and the pathogenic bacteria could not be detected.[Conclusion] The processing technology could increase the added value of fresh white lotus and meet the market demand.