摘要
以芹菜为原料，添加辣椒、醋和食盐等调料，通过正交试验和感官评价，研制出一种风味独特且具有保健功能的新型罐头。实验结果表明，80℃~85℃热烫1 min，杀菌时间为10 min时可获得较好的色泽和组织状态；正交试验得到罐头汤汁的最佳配方为食盐2.0%，醋1.5%，辣椒2%。
Taking celery as raw material, by adding paprika, vinegar and table salt, etc. a new canning is completed by orthogonal test and sensory evaluation of the method with unique flavor , health care functions. The result showed that the structure and color were remained perfectly by blanching at 80 ℃-85℃for 1 min.The suitable sterilization time was for 10 min. The best recipe for canned celery was 2.0%salt, 1.5%vinegar, 2.0%paprika by orthogonal test.
出处
《食品研究与开发》
CAS
北大核心
2014年第4期59-61,共3页
Food Research and Development
关键词
芹菜
罐头
加工工艺
celery
can
processing technology
