黄红岺

（厦门银鹭食品集团有限公司，福建  厦门  361111）

摘  要：本文对提高八宝粥罐头抗冻能力的方法进行了研究，选择不同冻藏温度下，观察八宝粥罐头发生冻罐时间，选择不同杀菌条件，添加不同量海藻糖和柑橘纤维，添加不同配比的抗冻抗淀粉老化剂，其组成为蔗糖脂肪酸酯、氯化钠、焦磷酸钠和三聚磷酸钠。实验结果表明：-18℃～0℃冻藏时，-12℃时八宝粥罐头最容易发生冻罐；杀菌条件为10'～30'/121℃时，八宝粥罐头的抗冻能力最强；添加5%海藻糖和0.03%柑橘纤维抗冻效果最佳；0.09%蔗糖脂肪酸酯、0.04%氯化钠、0.06%焦磷酸钠和0.02%三聚磷酸钠组成的抗冻抗淀粉老化剂其抗冻效果最好。

关键词：八宝粥罐头；抗冻能力；抗冻抗淀粉老化剂；杀菌条件

Method of Improving the Ability of Mixed Congee's Anti-freeze

HUANG Hong-ling

（Xiamen Yinlu Food Co.，Ltd.，Xiamen 361000，China）

Abstract: This paper aims to research methods of improving the ability of anti-frozen of CAN congees by observing thefrozen time of congees among different temperature，thermal processes，recipes （mycose、Citrus fiber），anti-frozenstabilizer（sugar ester、NaCl、sodium pyrophosphate、sodium tripolyphosphate）. The results turn out to be：congees iseasy to frozen in -12℃；it has the best ability of anti-frozen when the thermal process is 10'～30'/121℃ ；using 5%mycose and 0.03% Citrus fiber congees has the best ability of anti-freeze；anti-frozen stabilizer（0.09% sugar ester、0.04% NaCl，0.06%sodiumpyrophosphate，0.02%sodiumtripolyphosphate）has the best anti-frozen ability.

Key words: mixed congee；anti-frozen ability；anti-frozen stabilizer；thermal process

（2016年第19卷第6期）