| 草石蚕糖水软罐头的研制 |
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| 引用本文： | 任亚梅,刘兴华,袁春龙,郭娜娜. 草石蚕糖水软罐头的研制[J]. 食品与发酵工业, 2005, 31(3): 142-144 |
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| 作者姓名： | 任亚梅 刘兴华 袁春龙 郭娜娜 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,杨凌,712100
2. 西北农林科技大学葡萄酒学院,杨凌,712100 |
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| 摘 要： | 以甘肃庆阳产的草石蚕为试材,对草石蚕糖水罐头的工艺参数进行了研究。得出草石蚕在适时采收并清洗后,以质量分数1%的食盐溶液护色30min ,可达到较好的初护色效果;最佳去皮条件是质量分数1%的NaOH溶液,在98℃下去皮90s;再用质量分数0 2 %的NaHSO3 溶液进行二次护色30min ,可防止碱液去皮后的再褐变;通过L9(34)正交试验得出最佳的汤汁配比为,4 5 %的白砂糖、1 0 %的柠檬酸和0 2 %的CaCl2 时,可生产出风味较佳的草石蚕糖水罐头。
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| 关 键 词： | 草石蚕 护色 配汤汁 |
| 修稿时间： | 2004-09-06 |
Technology of Chinese Artichoke in Syrup Can |
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| Ren Yamei,Liu Xinghua,Yuan Chunlong,Guo Nana. Technology of Chinese Artichoke in Syrup Can[J]. Food and Fermentation Industries, 2005, 31(3): 142-144 |
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| Authors: | Ren Yamei Liu Xinghua Yuan Chunlong Guo Nana |
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| Affiliation: | Ren Yamei 1 Liu Xinghua 1 Yuan Chunlong 2 Guo Nana 11 |
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| Abstract: | Optimal technological processing parameter of Chinese artichoke in syrup can was studied using the raw material from Qinyang, Gansu province. The results showed that the better color protective condition is immersing Chinese artichoke in 1% salt for 30 min, followed by peeling with 1% NaOH solution 90 second at 98℃. Then use 0.2% NaHSO 3 for 30 minutes to prevent further browning; by L 9(3 4) test, 45% sucrose, 1.0% citrate and 0.2% CaCl 2 are the best formula for special flavor of Chinese artichoke in syrup can. |
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| Keywords: | Chinese artichoke protect color formula |
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