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本试验以莲藕为原料，制作清水莲藕罐头。实验中，研究了柠檬酸、食盐以及食盐与柠檬酸1:1混合溶液等不同种类的护色液对色泽的影响；研究了0.2%、0.4%、0.6%、0.8%不同浓度的柠檬酸溶液对色泽的影响；研究了1min、2min、3min、4min的热烫时间对汤汁澄清度的影响。研究了20min、25min、30min、35min、40min的杀菌时间对罐头澄清度的影响。结果表明：0.4%的柠檬酸溶液对莲藕的护色效果最佳；3min的热烫时间以及30min的杀菌时间罐头的澄清度达到最优，透光率为91%。对于最优的配方所做出的罐头，色泽呈乳白色，汤汁的澄清度测出的透光率为91%，真空度为0.07，固形物含量为55%，可溶性固形物含量为3.5%，PH为5.8。
同时还做了年产3500吨果蔬罐头的车间设计，根据实验研究结果，计算原料的损失率，年产3500吨的物料衡算，车间的生产工艺，以及设备的选型。最后用CAD完成车间的工艺流程图、车间布置图和全厂布置图。
关键词 清水莲藕、护色、透光率、车间设计
In this experiment, lotus root as raw material, production of canned water lotus. Experiment of citric acid, salt and salt and citric acid 1:1 mixed solution, different kinds of nursing liquid color on the color effect; study the effect of 0.2%, 0.4%, 0.6%, 0.8% of different concentrations of citric acid solution on the color and luster of; study the effects of 1 min, 2 min, 3 min, 4min of blanching time on the degree of soup clear. The effects of 20min, 25min, 30min, 35min and 40min on the clarity of canned food were studied. The results show that 0.4% citric acid solution of lotus root of retaining the best color effect; min blanching time and 30 min sterilization time canned clarity to achieve optimal, light transmission rate 91%. The optimum prescription of canned, color is milky white, broth clarification of measured light transmission rate was 91%, the degree of vacuum 0.07, solid content of 55% and the soluble solid content 3.5%, pH 5.8.
At the same time, an annual output of 3000 tons of canned workshop design, according to the results of the experimental study, the loss rate of raw materials, annual output of 3000 tons of material balance, the production process of the workshop, the selection of equipment has been. Finally with CAD complete the process flow chart of the workshop, workshop layout and the layout of the audience.
Keywords Water lotus, color, light transmittance, workshop design
目录
4 结 论14
