| 软包装仙人掌加工工艺 |
| |
| 引用本文： | 常银子,于翔,杨虎清.软包装仙人掌加工工艺[J].保鲜与加工,2008,8(3):42-44. |
| |
| 作者姓名： | 常银子 于翔 杨虎清 |
| |
| 作者单位： | 浙江林业科学院农业与食品科学学院,临安,311300;浙江林业科学院农业与食品科学学院,临安,311300;浙江林业科学院农业与食品科学学院,临安,311300 |
| |
| 摘 要： | 以仙人掌为原料，以油、调味料为辅料制成软包装仙人掌产品，对其柠檬酸含量、热烫时间、CaCl2含量、杀菌方式进行研究，采用3因素3水平正交试验研制出软包装仙人掌的（规格：150g）最佳杀菌工艺参数为3min-5min-4min／80℃。该产品呈浅绿色，口感软硬适中,具有仙人掌特有的草香味。
|
| 关 键 词： | 仙人掌 软包装 杀菌苯肼法 |
| 文章编号： | 1009-6221(2008)03-0042-03 |
| 修稿时间： | 2007年12月22 |
Study on Sterilization of Flexible Packaged Opuntia |
| |
| CHANG Yin-zi,YU Xiang,YANG Hu-qing.Study on Sterilization of Flexible Packaged Opuntia[J].Storage & Process,2008,8(3):42-44. |
| |
| Authors: | CHANG Yin-zi YU Xiang YANG Hu-qing |
| |
| Institution: | (College of Food and Agriculture, Zhejiang Forestry Science University, Lin＇an 311300, China) |
| |
| Abstract: | The best parameter of sterilization of the flexible packaged opuntia is studied in this paper. The best technology of the flexible packaged opuntia which is produced with oil and flavoring is obtained through orthogonal experiment. The results showed that the perfect quality and shelf life were sterilized according to the formula 3 min-5 min-4 min/80 ℃. The product with unique flavor and good taste is the combination of the function, entertain-ment and heahhcare efficacy. |
| |
| Keywords: | opuntia flexible package sterilization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
