倒笃菜肉沫软罐头加工及杀菌工艺研究  

Study on Soft Can Processing and Sterilization Technique of a Pickled Potherb Mustard-Dao Du with Comminuted-meat

作　　者：江学平[1,2,3] 郜海燕[2,3] 陈杭君[2,3] 陶菲[2,3] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]浙江省农业科学院食品科学研究所,杭州310021 [3]浙江省果蔬保鲜与加工技术研究重点试验室,杭州310021

出　　处：《中国食品学报》2014年第10期157-163,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技专项重大项目(2012C12011-1)

摘　　要：为满足消费者对营养美味的需求,丰富倒笃菜产品,本研究拟开发1种倒笃菜软罐头产品。以倒笃菜、肉沫和豆干为原料,采用3因素3水平的Box-Behnken试验,以产品感官品质评分为响应值确定配方。研究结果表明,最佳质量分数配比为倒笃菜∶豆干∶肉沫为60∶29∶34。最适的灭菌方式为真空包装后采用121℃,0.1 MPa高压蒸汽灭菌30 min。制成的软罐头口感脆嫩,其口味得到改善,产品的营养价值也得到提高。To meet the consumer demand for nutrition and delicious, this study intended to develop a Daodu soft canned food products. We used three factors and three levels Box-Behnken tests to determine the formula. The results showed that the best ration of Dao Du： comminuted-meat： bean curd cake was 60 ∶ 34 ∶ 29. The better sterilization was high pressure sterilization in 121 ℃, 0.1 MPa for 30 min after vacuuming package. Not only it taste but also its nutritional value had been improved by this study.

关 键 词：倒笃菜 肉沫 杀菌 软罐头 工艺 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]