NGHIÊN CỨU ỨNG DỤNG CÔNG NGHỆ RETORT CHẾ TẠO MÓN ĂN CHẾ BIẾN SẴN TỪ RAU CỦ

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Tác giả: Thị Tâm Thư Nguyễn, Kiên Cường Phạm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.415-422

Bộ sưu tập: Metadata

ID: 339866

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Công nghệ retort đang được ứng dụng tạo ra các thực phẩm chế biến sẵn có thời hạn sử dụng dài ngày, đảm bảo dinh dưỡng, giữ nguyên màu sắc nguyên liệu. Trên thị trường đã có một số loại thực phẩm như cháo tươi, thịt kho trứng của Sài Gòn Food áp dụng công nghệ này. Tuy nhiên, các sản phẩm chưa đa dạng và chưa đáp ứng được nhu cầu của người dân. Trong nghiên cứu này, công nghệ retort được ứng dụng để tạo ra món ăn chế biến sẵn từ rau củ, có thời hạn bảo quản dài, phù hợp với khẩu vị của người Việt Nam. Kết quả nghiên cứu cho thấy đã tạo ra được 2 món ăn là canh tôm mọc hạt sen và canh mọc thập cẩm. Món canh tôm mọc hạt sen có hàm lượng dinh dưỡng là 6,7% protein, 3,3% lipid, 3,5% gluxit và năng lượng là 70,5 Kcal/100g. Món canh mọc thập cẩm chứa 3,5% protein, 3,21% lipid, 6,01% glucid và năng lượng là 66,93 Kcal/100g. Sau 2 tháng bảo quản trong điều kiện lão hóa cấp tốc (45oC, độ ẩm 75%) vẫn không phát hiện sự có mặt của vi sinh vật nào trong 5 nhóm vi khuẩn tổng số, nấm men, nấm mốc, E. coli, coliform. Hàm lượng dinh dưỡng giảm không đáng kể sau 2 tháng ở điều kiện lão hóa cấp tốc, chứng tỏ sản phẩm có thời hạn bảo quản dài hơn nữa.Retort technology is being applied to create ready-to-eat foods with a long shelf life, ensuring nutrition, keeping the color of ingredients. On the market, there are a number of foods applied this technology such as fresh porridge, braised meat and eggs of Saigon Food. However, the products are not diversified and do not meet the needs of the people. In this study, retort technology was applied to create ready-to-eat dishes from vegetables, with long shelf life, suitable for Vietnamese taste. Research results show that two dishes have been created: shrimp soup with lotus seeds and mixed soup. Shrimp soup with lotus seeds has a nutritional content of 6.7% protein, 3.3% lipid, 3.5% glucid and an energy of 70.5 Kcal/100g. The mixed soup contains 3.5% protein, 3.21% lipid, 6.01% glucid and energy is 66.93 Kcal/100g. After 2 months of storage in conditions of accelerated aging (45oC, 75% humidity), no microorganisms were detected in 5 groups of total bacteria, yeast, mold, E. coli, coliforms. The nutritional content decreased significantly after 2 months under accelerated aging conditions, indicating that the product has an even longer shelf life.

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