关于影响芦笋罐头色泽的主要因素的研究

Study on the Main Factors Affecting the Color and Lustre of Asparagus Cans

本文主要论述芦笋罐头工艺操作规程中影响芦笋罐头色泽的几个主要因素──热烫温度与时间、热烫后的冷却速度、杀菌温度与时间、杀菌后的反压冷却速度及成品的PH值。

In this paper,some main factors affecting the colour and lustre during the asparagus canning process, which include the temperature and time of cooking,the cooling rate after cooking,the temperature and time of disinfection,the antipressure cooling rate after disinfection and the pH value of product,were expounded.