摘要
研究了在加工豌豆即食罐头时浸泡液的食盐浓度、浸泡时间、浸泡温度对产品品质的影响。得出了浸泡液最佳食盐质量分数为2%,最佳浸泡时间为28h,最佳浸泡温度为60℃时,豌豆即食罐头的色泽、口感及其综合评定达到最佳的结论。
This paper studied that the quality of peas was affected by the salt concentration, soaking time, soaking temperature in pea processing. There is the best Color, shape, taste and comprehensive evaluation when salt concentration is 2.0%, soaking time is 28 h and soaking temperature is 60 ℃.
出处
《农产品加工（下）》
2007年第12期88-89,共2页
Farm Products Processing
关键词
豌豆
风味
加工工艺
pea
taste
processing technology
