| 风味豌豆即食罐头加工技术的研究 |
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| 引用本文： | 杨海燕,孙财宝,王青,邹平. 风味豌豆即食罐头加工技术的研究[J]. 农产品加工．学刊, 2007, 0(12): 88-89 |
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| 作者姓名： | 杨海燕 孙财宝 王青 邹平 |
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| 作者单位： | 新疆农业大学食品科学学院,新疆,乌鲁木齐,830052 |
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| 摘 要： | 研究了在加工豌豆即食罐头时浸泡液的食盐浓度、浸泡时间、浸泡温度对产品品质的影响。得出了浸泡液最佳食盐质量分数为2%,最佳浸泡时间为28h,最佳浸泡温度为60℃时,豌豆即食罐头的色泽、口感及其综合评定达到最佳的结论。
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| 关 键 词： | 豌豆 风味 加工工艺 |
| 文章编号： | 1671-9646（2007）12-0088-02 |
| 收稿时间： | 2007-12-10 |
| 修稿时间： | 2007-12-10 |
The Processing Technology About The Pea Of Namely Food |
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| Yang Haiyan,Sun CaiBao,Wang Qing,Zou Ping. The Processing Technology About The Pea Of Namely Food[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(12): 88-89 |
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| Authors: | Yang Haiyan Sun CaiBao Wang Qing Zou Ping |
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| Abstract: | This paper studied that the quality of peas was affected by the salt concentration,soaking time,soaking temperature in pea processing. There is the best Color,shape,taste and comprehensive evaluation when salt concentration is 2.0%,soaking time is 28 h and soaking temperature is 60 ℃. |
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| Keywords: | pea taste processing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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