摘要
通过对配方进行正交设计试验,研究制得的莲藕段装罐头。试验最佳配方为:洋葱加入量10%,调味液加入量38%,香油加入量2%,莲藕加入量45%。
Through the orthogonal design experiment about the formula of canned lotus root meat,this paper concluded that the canned lotus root meat had unique taste and rich nutrition,delicious and refreshing,and having a very broad market prospects for development.The best experiment combination was as follow： the volume of onion was 10%,the volume of seasoning was 38%,the volume of sesame oil was 2%,and the volume of lotus roots was 50%.
出处
《北方园艺》
CAS
北大核心
2009年第10期253-255,共3页
Northern Horticulture
基金
湖北省黄冈职业技术学院重点科研课题资助项目(2008C2021102)
关键词
莲藕罐头
正交试验
工艺
Canned lotus roots
The orthogonal design experimen
Echnology
