番茄干罐头加工技术的研究  

Processing Technology of Canned Tomato Stem

作　　者：李疆[1] 杨艳彬[1] 周红[1] 张二明[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《农产品加工（下）》2011年第1期62-64,共3页Farm Products Processing

摘　　要：以番茄干为原料,加入辣椒面、花椒、食用油和食盐等调料,运用合理的加工技术,通过正交试验和感官评价,研制出一种风味独特、营养齐全且具有保健功能的新型罐头。配方为:番茄干50g,辣椒面18g,花椒粒12.5g,食盐1.25g,植物油若干。研究结果表明,该罐头的最佳试验条件为:清水浸泡比例1∶4,浸泡时间40min,浸泡温度32.5℃。Taking tomato stem as raw material, by adding red pepper powder, pepper and spices, etc. a new canning is completed by orthogonal test and sensory evaluation of the method with unique flavor, complete nutrition, health care functions. The formula is that tomato stem 50 g, red pepper powder 18 g, Chinese prickly ash grain 12.5 g, salt 1.25 g, some vegetable oils. The best test conditions are as follows： the ratio of water soaking 1 ： 4, the soaking time 40 min, water temperature 32.5℃.

关 键 词：番茄干 罐头 加工技术 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]