摘要
以速冻红菇娘为原料,探讨了速冻红菇娘浓浆的生产过程及工艺参数,通过测定速冻红菇娘浓浆的黏度、固形物、pH值、粒径、稳定程度和沉淀率确定了最佳的生产工艺参数为:磨浆次数为2次,均质压力为30 MPa,均质温度为60℃,灭菌温度为95℃,灭菌时间为40 min。按其工艺参数制得的速冻红菇娘浓浆口感饱满,香气清新自然,营养价值丰富,稳定性良好,并具有一定的医疗保健作用。
Frozen Fructus physalis were acted as raw material. The process of frozen Fructus physalis thick pulp were discussed, through its measurement of the rate of deposition, stability coefficient, the viscosity, the soluble solid content, pH and the particcle size, ultimately the optimum process parameters of frozen Fructus physalis thick pulp were determined： grinding times was 2, homogeneous pressure was 30 MPa, homogeneous temperature was 60 ℃, sterilization temperature was 95℃, sterilization time was 40 min. The frozen Fructus physalis thick pulp had full taste, fresh, natural aroma and high stability. The product has health care effect and rich nutrition.
出处
《食品科技》
CAS
北大核心
2014年第5期96-100,共5页
Food Science and Technology
关键词
速冻红菇娘
稳定性
工艺参数
浓浆
frozen Fructus physalis
stability
process parameters
thick pulp
