摘要
本文采用三因素三水平的正交实验,对慈菇罐头的加工工艺进行研究。结果表明:当氯化钙浓度为0.15%,糖酸度比35:1,抽空时间为8min,杀菌时间为20min时制备的慈菇罐头的感官品质最佳。
Processing technology of a Sagittaria sagittifolia can was studied by three-factor and three-level orthogonal experiment. The results showed that the Sagittaria sagittifolia can be produced with the best sensory characteristics under the following processing conditions CaCl2 0.15%, sugar-acid ratio 35, vacuumizing time 8 min, sterilization time 20 min.
出处
《现代食品科技》
EI
CAS
2011年第2期188-190,187,共4页
Modern Food Science and Technology
关键词
慈菇
罐头
加工
sagittaria sagittifolia
can
processing
