软包装糖醋大球盖菇罐头的研制

为探究大球盖菇罐头加工的有效方法,以大球盖菇为原料,经切片、护色、硬化、调味、杀菌等工艺,研制出酸甜可口、菌味浓郁的大球盖菇软罐头,并对加工过程中罐头汤汁的配料用量进行优化。结果表明:汤汁的最佳配方为白糖添加40%,白醋添加30%,柠檬酸添加0.5%,食盐添加2.2%,罐头的最适杀菌条件为100℃,20min。

Development of Sweet and Sour Stropharia rugoso-annulata Can with Retort Pouch

In order to explore the effective method of Stropharia rugoso-annulata can, taking the Stropharia rugoso-annulata cultivated by institute of edible fungi as raw material, which was produced after slices cutting, coloring, hardening, seasoning and sterilizing. The Stropharia rugoso-annulata product was sweet and sour, and rich edible fungi flavor wonderfully,the formulation tests of sauce was optimized. The results showed that the best quantity of sugar,vinegar, citric acid and salt was 40 %, 30%, 0.5 % and 2.20% respectively. The optimal sterilization conditions was 100℃,sterilization for 20 min.