酸味芦笋罐头的生产工艺研究  

Study on the Production Processing of Canned Sour Asparagus

作　　者：李奇[1] 杨振东[1] 孙芝杨[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《中国调味品》2014年第5期79-82,90,共5页China Condiment

基　　金：淮安市科技支撑计划项目(HAG2012070)

摘　　要：以等外级芦笋为原料制备酸味芦笋罐头,最佳工艺条件:芦笋切片后加入相同质量的水,乳酸菌接种量为3.5%,发酵温度为45℃,发酵时间6h,盐用量2%,白砂糖用量3%,柠檬酸添加量0.1%,辣椒粉用量0.012%。Asparagus scraps are used to make canned sour asparagus.The process conditions are obtained to ferment 6 hours at 45 ℃with 3 .5% lactobacillus when asparagus is cut into slices and added the same weight of water.The optimal formula is 2% salt,3% white sugar,0 .1% citric acid and 0.012% chili powder.

关 键 词：芦笋罐头 酸味 生产工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]