小米辣软包装罐头的加工技术  

Millet Spicy Processed Foods Canned Food Processing Engineering

作　　者：张雪[1] 田素梅[1] 董文明[1] 

机构地区：[1]云南农业大学 食品科学技术学院,云南昆明650201

出　　处：《农产品加工（创新版）（中）》2013年第5期32-35,共4页Farm Products Processing

摘　　要：以保存小米辣原有的色、香、味,提高产品的脆性、缩短生产周期、提高产品附加值为目的,采用正交试验方法对软包装罐头小米辣的护绿、保脆、杀菌工艺条件进行系统研究。研制开发出的小米辣保持了原有的色、香、味,缩短了生产周期,制成的产品新鲜风味宜人、色泽自然。This experiment preserves the millet spicy original color, the fragrance, the taste, enhances the product brittleness, reduces the production cycle, enhances the product the attachment value. This experiment spicily uses the orthogonal experimental technique to protect green to the processed foods canned food millet, guarantees, the sterilization craft condition crisply has conducted the system research, developed the millet which developed spicily to maintain the original color, the fragrance, the taste, reduced the production cycle, the product new flavor was pleasant, the luster nature.

关 键 词：小米辣 护绿 保脆 杀菌 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]