| 雪菜茭白软罐头加工工艺研究 |
| |
| 引用本文： | 冯寅洁,应铁进.雪菜茭白软罐头加工工艺研究[J].食品与发酵工业,2010(2). |
| |
| 作者姓名： | 冯寅洁 应铁进 |
| |
| 作者单位： | 浙江大学食品科学与营养系; |
| |
| 摘 要： | 对雪菜茭白软罐头的加工工艺进行了探讨和优化。结果表明:最佳配方为每100 g茭白加入雪菜70 g、黄酒15 mL、辣椒圈1 g、糖6 g,经焖煮、真空包装后采用95℃水浴杀菌25 min,可制成味道鲜美、保质期长、食用方便且容易携带的软罐头食品。该产品保质期长达3个月。
|
| 关 键 词： | 茭白 雪菜 软罐头 工艺 |
Study on Soft Can Processing Technique of Water Bamboo with Pickled Potherb Mustard |
| |
| Feng Yinjie,Ying Tiejin.Study on Soft Can Processing Technique of Water Bamboo with Pickled Potherb Mustard[J].Food and Fermentation Industries,2010(2). |
| |
| Authors: | Feng Yinjie Ying Tiejin |
| |
| Affiliation: | Feng Yinjie,Ying Tiejin(Department of Food Science , Nutrition,Zhejiang University,Hangzhou 310029,China) |
| |
| Abstract: | Soft can processing technique of water bamboo with pickled potherb mustard was optimized.The best formula was :water bamboo 100g,pickled potherb mustard 70g,rice wine 15mL,pepper ring 1g,sugar 6g.By cooking and stewing,vacuum packaging,sterilizing in a 95℃water bath for 25min,the soft canned food with a delicious taste,a longer shelf life and convenient to carry was produced.The product shelf life can as long as 3 months without preservatives,better meet the current development trend of food industry and market requirments. |
| |
| Keywords: | water bamboo pickled potherb mustard soft can processing technique |
| 本文献已被 CNKI 等数据库收录！ |
|
