摘要
通过单因素和正交试验分析,确定覆盆子罐头的最佳加工工艺:CaCl_2质量浓度0.015 g/mL,硬化时间4 min,杀菌温度100℃,CMC-Na质量浓度0.41%.按此加工工艺生产的产品组织状态完好,覆盆子香味浓郁,风味和口感俱佳.
Through single factor and orthogonal experimental analysis, the processing technology of cannedraspberry was determined：the mass concentration of CaCl2 was 0. 015 g / mL,the hardening time was 4 minutes,the sterilization temperature was 100 ℃,the mass concentration of CMC-Na was 0. 41% in the cans. Under thiscondition,the structural state of the product was good,the product is well organized and has a strong raspberryflavor and good taste.
作者
相玉秀
臧洪鑫
郭玲玲
相玉琳
殷立军
Xiang Yuxiu;Zang Hongxin;Guo Lingling;Xiang Yulin;Yin Lijun(Department of Health and Nursing,Qiqihar Institute of Engineering,Qiqihar 161000,China;School of Chemistry and Chemical Engineering,Yulin University,Yulin 719000,China;Health Bureau of Yanshou County,Harbin 150700,China)
出处
《北华大学学报（自然科学版）》
CAS
2018年第6期805-809,共5页
Journal of Beihua University（Natural Science）
基金
陕西省教育厅重点实验室项目(17JS144)
榆林学院化学与化工学院发展专项(HGY2017-5)
关键词
覆盆子
罐头
工艺优化
Raspberry
can
processing technology
