双孢蘑菇软包装罐头加工工艺研究

Study on Flexible Package Process Technique of Button Mushroom Can

对双孢蘑菇软包装罐头加工工艺进行了研究,确定了不含亚硫酸盐的护色剂配方及汤汁配方,并对制成的双孢蘑菇软包装罐头进行了感官评定和微生物指标检测。试验结果表明,采用不含亚硫酸盐的护色剂处理蘑菇,并用汤汁填充罐头能有效抑制双孢蘑菇的褐变,使菇体色泽浅黄,汤汁鲜味突出,较好地保持了双孢蘑菇的原有品质。

In this paper, the flexible packaging process of button mushroom can was studied. The formula of colour fixatives without sulfite and the formulation of liquid was obtained. The sense of flexible package button mushroom can was assessed and the index of microorganism was examined in butoon mushrooms can. The results showed that the formula of colour fixatives without sulfite and the formulation of liquid could protect the button mushroom from browning effectively. The botton mushroom＇s color is light yellow, the flavor of soup is delicious, the original quality of the mushroom was retained.