生姜菠萝罐头的研制  

Research of ginger-pineapple can

作　　者：班凌伟[1] 孙亚娟[1] 郭瑜[2] 裴国英[2] 靳朝弟[2] 陈萍萍[1] 

机构地区：[1]郑州大学公共卫生学院,郑州450001 [2]山西农业大学食品科学与工程学院,太谷030801

出　　处：《食品科技》2011年第10期89-92,共4页Food Science and Technology

基　　金：国家自然科学基金项目(30528003)

摘　　要：以生姜与菠萝为原料,研制生姜菠萝罐头,对罐头的工艺和配方进行了研究。通过正交实验确定出最佳方案:糖的添加量为22%,盐的添加量为0.05%,柠檬酸的添加量为0.3%,菠萝和生姜的比例为7:1。所得成品色泽亮丽怡人,口感清凉香甜,营养价值高。The technology and formula for the production of the ginger-pineapple can made from ginger and pineapple are studied in the article.The optima formula was studied through orthogonal experiments.The results showed：the content of sugar is 22%,the content of salt is 0.05%,the content of lemon sour is 0.3%,the comparison of pineapple and ginger is 7：1.The product has a bright colour,a sweet taste and a high nutrition value.

关 键 词：罐头 生姜 菠萝 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]