| 慈菇罐头加工工艺研究 |
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| 引用本文： | 焦云鹏. 慈菇罐头加工工艺研究[J]. 现代食品科技, 2011, 27(2): 188-190,187 |
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| 作者姓名： | 焦云鹏 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 本文采用三因素三水平的正交实验,对慈菇罐头的加工工艺进行研究.结果表明:当氯化钙浓度为0.15%,糖酸度比35:1,抽空时间为8 min,杀菌时间为20 min时制备的慈菇罐头的感官品质最佳.
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| 关 键 词： | 慈菇 罐头 加工 |
Study on Processing Technology of a Sagittaria sagittifolia Can |
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| JIAO Yun-peng. Study on Processing Technology of a Sagittaria sagittifolia Can[J]. Modern Food Science & Technology, 2011, 27(2): 188-190,187 |
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| Authors: | JIAO Yun-peng |
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| Affiliation: | JIAO Yun-peng (Jiangsu Food Science College,Huai’an 223003,China) |
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| Abstract: | Processing technology of a Sagittaria sagittifolia can was studied by three-factor and three-level orthogonal experiment.The results showed that the Sagittaria sagittifolia can be produced with the best sensory characteristics under the following processing conditions CaCl20.15%,sugar-acid ratio 35,vacuumizing time 8 min,sterilization time 20 min. |
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| Keywords: | sagittaria sagittifolia can processing |
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