摘要
主要采用真空包装和蒸煮处理来研究小白菇软包装工艺,分别对消毒溶液配方和杀菌条件进行了研究。结果表明:消毒溶液最佳配方为ClO2150mg/kg、柠檬酸2.0g/kg、抗坏血酸为0.6g/kg,杀菌条件为110℃、20min。该方法能有效地保持小白菇原有风味、色泽和清澈的汤汁以及营养元素。小白菇软包装罐头储存期长,运输、保藏以及食用方便,安全卫生,是一种纯天然无污染的绿色食品。
Flexible packaging process of white canned mushrooms with vacuum-packed combinated with preserving solution and sterilization conditions were investigated. The results showed that the best formula of preserving solution is ClO2 150 mg/kg, citric acid 2.0 g/kg, ascorbic acid 0.6 g/kg. Sterilization time was 20 rain and temperature was 110 ℃. This method effectively maintain the original white mushroom flavor, color, clear broth and nutrient elements. White canned mushrooms was a kind of non-pollution food which had advantages of long storage life, convenient transportation and health saffy.
出处
《食品科技》
CAS
北大核心
2009年第8期52-56,共5页
Food Science and Technology
关键词
小白菇
软罐头
工艺
研究
small white mushroom
flexible package
technique
study
