摘要
以河蚬为原料，通过试验确定了河蚬软包装即食调理食品的调料配方及杀菌条件。利用正交试验设计优化得出最佳调料配方：食盐0．5％，白砂糖1．0％，水8．0％，酱油2．0％，干辣椒0．2％，酒糟0．9％，食醋0．7％；最佳杀茵条件为温度100℃，时间9～10min，产品感官品质良好，达到商业无菌状态。
Taking Corbicula fluminea as raw material, study the recipes of instant soft packing Corbic- ula fluminea food and its technological sterilization conditions. By single factor and orthogonal experiments, the optimal recipes are found as follows： salt of 0.5%, sugar of 1.0%, water of 8.0%, soy sauce of 2.0 %, chili of 0.2 %, vinasse of 0.9 %, vinegar of 0.7 %. The optimal sterilization temperature is at 100 ℃ for 9- 10 min, under such conditions, the sensory quality standard of product is good, which achieves the commercial sterility state.
出处
《中国调味品》
CAS
北大核心
2014年第1期44-46,共3页
China Condiment
基金
福建省教育厅科技计划项目(JA12284)
福建省高校服务海西建设重点项目(A101)
泉州师范学院校自选课题(2010KJ11)
泉州师范学院重点学科建设项目(XK0609)
关键词
河蚬
调理食品
灭菌
Corbicula fluminea
prepared food
sterilization
