| 芦笋罐头杀菌工艺的探讨 |
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| 引用本文： | 李冀新 刘娅. 芦笋罐头杀菌工艺的探讨[J]. 食品与机械, 1998, 0(5): 15-16 |
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| 作者姓名： | 李冀新 刘娅 |
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| 作者单位： | 新疆农垦科学院特产开发研究中心!832000石河子 |
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| 摘 要： | 传统杀菌工艺造成芦笋质地绵软，而采用消毒，酸化等工艺，能降低杀菌强度增进产品的口感。
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| 关 键 词： | 消毒 酸化 杀菌 芦笋罐头 |
Sterilization Procedure on Canned Asparagus |
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| Li Jixin Liu Ra Luo Xiaoling. Sterilization Procedure on Canned Asparagus[J]. Food and Machinery, 1998, 0(5): 15-16 |
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| Authors: | Li Jixin Liu Ra Luo Xiaoling |
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| Affiliation: | Li Jixin Liu Ra Luo Xiaoling |
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| Abstract: | Traditional process of sterilization often leads to the defect of soft body of asparagus. The disinfection, acidity processing is used to decrease intensity of sterilization and improve the taste of product. |
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| Keywords: | Asparagus Disinfection Acidity Sterilization |
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