| 椰奶花生罐头的加工工艺 |
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| 引用本文： | 徐春仲,王正云,李志方,刘丽芳.椰奶花生罐头的加工工艺[J].农产品加工．学刊,2007(12):47-48. |
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| 作者姓名： | 徐春仲 王正云 李志方 刘丽芳 |
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| 作者单位： | 江苏畜牧兽医职业技术学院,江苏,泰州,225300 |
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| 摘 要： | 以花生为主要原料,配以椰粉、奶粉、蔗糖、稳定剂及其他辅料,通过正交实验优选椰奶花生的汤汁最佳配方和工艺流程,并对杀菌恒温时间进行研究。实验结果显示,最佳工艺配方为:椰粉2.0%,奶粉3.0%,蔗糖14%,pH值5.5,最佳杀菌恒温时间为20min。
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| 关 键 词： | 花生 椰粉 奶粉 罐头 |
| 文章编号： | 1671-9646（2007）12-0047-02 |
| 收稿时间： | 2007-11-09 |
| 修稿时间： | 2007年11月9日 |
Processing Technology of Coconut Milk and Peanut Can |
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| Xu Chunzhong,Wang Zhengyun,Li Zhifang,Liu Lifang.Processing Technology of Coconut Milk and Peanut Can[J].Nongchanpin Jlagong.Xuekan,2007(12):47-48. |
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| Authors: | Xu Chunzhong Wang Zhengyun Li Zhifang Liu Lifang |
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| Abstract: | This experiment takes peanut as major material and matches with coconut powder, milk powder, sucrose, stabilizer and other accessorial materials. Through orthogonal experiment, we carry out the optimum technological conditions which is 2.0%coconut powder, 3.0% powdered milk, 14% sucrose, pH 5.5, constant temperature time 20 min. |
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| Keywords: | peanut coconut tree powder powered milk canned food |
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