芝麻叶软包装罐头的研制  

Development of soft canned sesame leaves

作　　者：李和平[1] 魏建春[1] 马永生[1] 王斌[1] 申晓琳[1] LI He-Ping WEI Jian-Chun MA Yong-Sheng WANG Bin SHEN Xiao-Lin(Department of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Chin)

机构地区：[1]河南牧业经济学院食品工程学院,郑州450046

出　　处：《食品安全质量检测学报》2017年第8期3156-3160,共5页Journal of Food Safety and Quality

基　　金：2016年中央财政农业技术推广补助资金项目(51000807)~~

摘　　要：目的研发以新鲜芝麻叶为原料制作芝麻叶软包装罐头。方法以新鲜芝麻叶为原料,通过单因素试验和正交设计法优化芝麻叶软包装罐头的加工工艺,研发出一种新型芝麻叶软包装罐头。结果芝麻叶软包装罐头最佳工艺参数为:105℃高温蒸制时间30min后,添加食盐为2.0%、辣椒粉3.0%、花椒油2.0%,腌制24h后,真空包装,杀菌即为成品。结论本研究研发出一种优良风味的罐藏芝麻叶食品,满足了人们对新型功能食品的需求,推动了罐藏绿色食品的发展。Objective To develop a new kind of synthesizing soft canned sesame leaves. Methods Fresh sesame leaves were used as raw materials. Single factor test and orthogonal design method were used to optimize the processing technology to develop a new kind of soft canned sesame leaves. Results The optimal technological parameters were as followed： high temperature steaming time was 30 minutes at 105 , the amount of additives of℃salt was 2.0%, chili powder was 3.0%, and pepper oil was 2.0%. Then they were pickled for 24 h, vacuum packed and sterilized. Conclusion This study has developed a new kind of healthy soft canned sesame leaves with excellent flavor, which has achieved the high-efficient utilization of edible green resources to meet the demand for new types of functional food for people, and promote the development of canned green food.

关 键 词：芝麻叶罐头 软包装食品 正交设计法 工艺优化 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]