| 毛木耳罐头加工工艺研究 |
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| 引用本文： | 清源.毛木耳罐头加工工艺研究[J].安徽农业科学,2010,38(15):8191-8192. |
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| 作者姓名： | 清源 |
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| 作者单位： | 西昌学院轻化工程学院,四川西昌,615013 |
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| 摘 要： | 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。
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| 关 键 词： | 毛木耳 罐头 工艺 调味 |
Study on Processing Technology of Auricularia polytricha Can |
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| QING Yuan.Study on Processing Technology of Auricularia polytricha Can[J].Journal of Anhui Agricultural Sciences,2010,38(15):8191-8192. |
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| Authors: | QING Yuan |
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| Institution: | QING Yuan(Department of Light Chemical Engineering,Xichang Colleage,Xichang,Sichuan 615013) |
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| Abstract: | 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% whi... |
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| Keywords: | Auricularia polytricha Can Process Seasoned |
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