| 金针菇杏鲍菇复合菇罐头的开发工艺研究简 |
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| 引用本文： | 王翠娟.金针菇杏鲍菇复合菇罐头的开发工艺研究简[J].安徽农业科学,2013(21):9053-9055. |
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| 作者姓名： | 王翠娟 |
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| 作者单位： | 漳州市同发食品工业有限公司,福建漳州363000 |
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| 基金项目： | 国家星火计划（2010GA720008）. |
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| 摘 要： | 目的]探讨并优化金针菇杏鲍菇复合罐头的加工工艺。方法]以新鲜金针菇、杏鲍菇为主要原料，研究了金针菇杏鲍菇复合菇罐头的开发工艺，包括预煮工艺、杀茵工艺、调酸工艺，并通过正交试验设计得出汤汁的最佳配方。结果]试验表明，金针菇的最佳预煮温度为100℃，时间为3～5min，杏鲍菇的最佳预煮温度为100℃，时间为9min。罐头的杀菌条件为：127℃、13min最佳。罐头汤汁的最佳比例为：食盐2．O％，柠檬酸0．05％，V-c 0．03％。在此条件下生产的复合菇罐头，口感鲜嫩、质脆，与新鲜金针菇、杏鲍菇无异。结论]研究可为金针菇、杏鲍菇加工产品的开发提供参考依据，同时也可以促进罐头产业的发展。
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| 关 键 词： | 金针菇 杏鲍菇 复合菇罐头 工艺 |
Study on the Preparation of Flammulina velutipes.Pleutous eryngii Compound Can |
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| WANG Cui-juan.Study on the Preparation of Flammulina velutipes.Pleutous eryngii Compound Can[J].Journal of Anhui Agricultural Sciences,2013(21):9053-9055. |
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| Authors: | WANG Cui-juan |
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| Institution: | WANG Cui-juan- (Zhangzhou Tongfa Food Limited Company, Zhangzhou, Fujian 363000) |
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| Abstract: | Objective ] To discuss and optimize the processing technique for Flammulina velutipes-Pleutous eryngii compound can. Method] With fresh Flammulina velutipes, Pleutous eryngii as main material, the development technique of Flammulina velutipes-Pleutous eryngii com- pound can was studied, including blanching, sterilization, acidified technique, the optimum formula of soup was obtained by orthogonal test. Result] The results showed that the optimum blanching condition of Flammulina velutipes and Pleutous eryngii was temperature 100 ℃ for 3 - 5 min and 100 ℃ for 9 min. The optimum sterilizing condition was at 127 ℃ for 13 minutes. The best conditions of flavoring technology for Flammulina velutipes-Pleutous eryngii compound can was salt 2.0%, citric acid 0.05% and Vc 0.03%. Under the above conditions, the compound can tasted tender and crispy, the same as fresh Flammulina velutipes, Pleutous eryngii. Conclusion] The study can provide refer- ence for development of Flammulina velutipes, Pleutous eryngii processing products, also can promote the development of can industry. |
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| Keywords: | Flammulina velutipes Pleutous eryngii Compound can Technique |
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