苗族多彩姊妹饭软罐头保质工艺研究  

Study on Soft Can Shelf Technology of Miao Nationality Colorful Zimei Rice

作　　者：莘海亮[1] 邹波[1] 梁旭楷 杨梅花[1] 龙正龄 杨睿[1] 李魏飞[1] 

机构地区：[1]黔东南民族职业技术学院,贵州凯里556000

出　　处：《农产品加工》2016年第9期32-33,共2页Farm Products Processing

基　　金：黔东南州科技计划项目(黔东南科合J字[2014]4009)

摘　　要：对影响苗族多彩姊妹饭软罐头保质工艺的灭菌时间、真空度及贮藏时间3个因素进行正交试验,通过感官评定,初步确定苗族多彩姊妹饭软罐头的最佳保质工艺。结果表明,苗族多彩姊妹饭的最佳保质条件为灭菌时间4 h,真空度0.09 MPa,贮藏时间15 d。此条件下苗族多彩姊妹饭软罐头感官评分最高,效果最好。Carry out orthogonal experiment on three factors（sterilizing time, vacuum, storage time） which affect soft can shelf technology of miao nationality colorful zimei rice. Finally technological parameter are determined by evaluating its sensory indicators. The results show that the best can shelf technology of miao nationality are sterilizing time 4 h,vacuum 0.09 MPa,storage time 15 d. Above these conditions the miao nationality colorful zimei rice obtained highest sensory score,achieved the best effect.

关 键 词：苗族 多彩姊妹饭 软罐头 保质工艺 

分 类 号：TS206[轻工技术与工程—食品科学]