摘要
以生姜与菠萝为原料,研制生姜菠萝罐头,对罐头的工艺和配方进行了研究。通过正交实验确定出最佳方案:糖的添加量为22%,盐的添加量为0.05%,柠檬酸的添加量为0.3%,菠萝和生姜的比例为7:1。所得成品色泽亮丽怡人,口感清凉香甜,营养价值高。
The technology and formula for the production of the ginger-pineapple can made from ginger and pineapple are studied in the article.The optima formula was studied through orthogonal experiments.The results showed：the content of sugar is 22%,the content of salt is 0.05%,the content of lemon sour is 0.3%,the comparison of pineapple and ginger is 7：1.The product has a bright colour,a sweet taste and a high nutrition value.
出处
《食品科技》
CAS
北大核心
2011年第10期89-92,共4页
Food Science and Technology
基金
国家自然科学基金项目(30528003)
关键词
罐头
生姜
菠萝
can
ginger
pineapple
