杏鲍菇软罐头加工和杀菌工艺  

Flexible Package Processing and Sterilization of Pleurotus Eryngii

作　　者：张培培[1] 叶裴然 唐俊[1] 吴雪燕[1] 吴满刚[1] 葛庆丰[1] 于海[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品研究与开发》2015年第10期62-66,共5页Food Research and Development

基　　金："十二五"国家科技支撑计划(2012BAD36B01)

摘　　要：以将杏鲍菇加工成品质优良的即食软罐头为目的,分别对杏鲍菇软罐头加工、杀菌和保藏工艺进行了研究。结果表明:以杏鲍菇为主材料,莴苣、香菜、枸杞为辅料的软罐头的最佳工艺为烫菇时间5 min,淀粉浓度2.67%(质量分数),盐浓度为1.42%。最佳杀菌条件为9 k Gy辐照杀菌,该方法能有效地保持杏鲍菇软罐头的原有风味、色泽和汤汁。This research aimed at producing the flexible package of pleurotus eryngii. The processing, sterilization and preservation were described in this paper.The results showed that the the best procedure of product which including pleurotus eryngii mainly with less lettuce ,coriander and Chinese wolfberry was that starch concentration 2.67 %,salt concentration 1.42 %,time for heating Pleurotus eryngii is 5 min and the best sterilization condition was 9 kGy radiation sterilization which could effectively preserve the original flavor , colour and broth.

关 键 词：杏鲍菇 软罐头 工艺 杀菌 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]