花生绿豆复合罐头工艺优化  

Technical Optimization of Compound Can with Peanut and Mung Bean

作　　者：赵芳[1] 张少颖[1] 于有伟[1] 王向东[1] 耿婷婷[1] 

机构地区：[1]山西师范大学工程学院,山西临汾041004

出　　处：《农产品加工（下）》2011年第12期60-62,72,共4页Farm Products Processing

基　　金：山西师范大学自然科学基金资助(872008)

摘　　要：以花生、绿豆为主要原料,研究了花生绿豆复合罐头的加工工艺。结果表明,花生的最佳预煮条件为:在85℃的水中预煮5 min,料水质量比为1∶3.5;绿豆的最佳预煮条件为:95℃的水中预煮7 min,料水质量比为1∶4;调味料的最佳配方为:食盐2.0%,香料1.0%,蔗糖1.5%;排气条件为:90℃水中恒温6 min,杀菌条件为100℃水中杀菌9 min。制得的花生绿豆复合罐头汤汁呈均匀褐色,花生为淡红色,绿豆为翠绿色,皆颗粒完整无破损,且香嫩可口,香味柔和协调。The technology of compounding can is researched using peanut and mung bean as main raw material.The results show that the best condition of precooking peanut is 5 min in 85 ℃ water by means of ratio 1∶3.5 of the peanut to water,the best condition of precooking mung bean is 7 min in 95 ℃water by means of ratio 1∶4 of mung bean to water.The best formula of soup ingredient in 1 000 mL water is table salt 2.0%,the spice 1.0%,and cane sugar 1.5%.Exhausting condition is constant temperature 6 min in 90 ℃ water,and the sterilization condition is 9 min in 100 ℃ water.The properties of compound can are followed： soup juice is even brown,peanut is rosy,mung bean is emerald,and all the grain integrity has no damaged.Besides above that,the compound can is tender tasty and its flavor is moderately gentle.

关 键 词：花生 绿豆 罐头 工艺优化 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]