毛木耳罐头加工工艺研究

Study on Processing Technology of Auricularia polytricha Can

[目的]研究口感脆爽、风味独特的毛木耳罐头的制作方法。[方法]以干毛木耳为原料,通过单因素多水平、多因素多水平正交试验,得出适宜的毛木耳罐头配方。[结果]干毛木耳在复水30min后,按照40%红油、3%味精、5%白醋、2.5%白砂糖配方调味并罐装,再经115℃高温杀菌20min,可生产出风味较佳的毛木耳罐头。[结论]该试验为食品行业开发了新的罐藏品种,为毛木耳综合开发提供了新的思路。

[Objective] The study aimed to research the method for making Auricularia polytricha can with crisp taste and unique flavor.[Method] With A.Polytricha as the raw material,the appropriate formula of A.Polytricha can could be get through the single-factor test with multi-level and the multi-factor orthogonal test with multi-level.[Results] After the dry A.Polytricha was in Rehydration for 30min,they were seasoned according to the formula of 40% red camphor oil,3% monosodium glutamate,5% white vinegar,2.5% white sugar,and then were canned,after then,they were treated under the high-temperature sterilization at 115 ℃ for 20min,thus A.Polytricha can with good flavor could be produced out.[Conclusion] The test developed a new canned variety for the food industry and provided a new thinking for the comprehensive development of A.Polytricha.