摘要
主要对芦笋罐头的加工工艺和配方进行了探讨。原料经过清洗、去皮、预煮、冷却、装罐、灌汤,然后通过真空封罐,经杀菌冷却制成芦笋罐头。实验结果表明8,0℃预煮3 min可保持其较好的色泽和组织状态。正交试验得到罐头罐液的最佳配方为糖0.8%,食盐2.0%,柠檬酸0.05%,抗坏血酸0.05%。罐头的适宜杀菌条件为121℃,10 min。
The processing technology for canned asparagus was discussed.The raw material was washed,peeled,pre-cooked,cooled,canned,filled with soup,sealed by vacuum,sterilized and cooled again,canned asparagus was processed finally.The result showed that the structure and color were remained perfectly by pre-cooking at 80 ℃ for 3 min.The best recipe for canned asparagus was 0.8% sugar,2.0% salt,0.05% citric acid,0.05% ascorbic acid by orthogonal test.The suitable sterilization condition was 121 ℃ for 10 min.
出处
《粮油食品科技》
2011年第2期50-52,共3页
Science and Technology of Cereals,Oils and Foods
关键词
芦笋罐头
加工
杀菌
配方
canned asparagus
process
sterilization
formula
