糖醋双孢菇软罐头加工工艺研究  

Study on Process Technique of Flexible Package Sweet-and Sour Agaricus bisporus Can

作　　者：孙兴荣 卞景阳[1] 张志刚[1] 

机构地区：[1]黑龙江省农业科学院大庆分院,黑龙江大庆163316

出　　处：《中国林副特产》2016年第6期11-13,共3页Forest By-product and Speciality in China

摘　　要：以双孢菇为原料,经切片、护色、硬化、调味、杀菌等工艺,研制出酸甜可口、菌味浓郁的双孢菇软罐头,并对加工过程中罐头汤汁进行了配方优化。试验结果表明:汤汁中白砂糖的最佳添加量为30%,白醋最佳添加量为20%,柠檬酸最佳添加量为0.2%,异抗坏血酸钠最佳添加量为0.03%,罐头的最适杀菌条件为100℃,20min。Take the Agaricus bisporus cultivated as raw material, which was produced after cutting into slices, colo- ring,hardening,seasoning and sterilizing. The product was sweet and sour, give a wonderfully rich edible fungi fla- vor. And formulation tests of sauce was optimized. The results showed that the optimum sauce formula of Agaricus bisporus can was determined： sugar 30 ~, vinegar 20~, citric acid 0.2 ~//0 and sodium erythorbic acid 0.030~ . The optimum sterilization condition was as follows： sterilization temperature 100~C, sterilization time 20rain.

关 键 词：糖醋双孢菇 软包装 罐头 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]