芦笋罐头加工技术研究  

Technical Study on the Canned Asparagus Production Using Asparagus

作　　者：初乐[1] 赵岩[1] 马寅斐[1] 丁辰[1] 和法涛[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《中国果菜》2017年第10期1-5,共5页China Fruit & Vegetable

基　　金：基金项目:村镇服务业与相关产业协同发展关键技术研究(2014BAL07B05)

摘　　要：本文主要研究了以芦笋加工下脚料为原料加工芦笋罐头的方法。试验结果表明,采用0.4‰柠檬酸溶液在95℃下软化处理芦笋4min,能得到较好的护色效果;对芦笋皮渣制成的芦笋浆采用果浆酶酶解,能显著提高固形物的溶出率;本试验还确定了芦笋罐头调配液的配方:白砂糖0.5%,食盐3.0%,柠檬酸0.08%,抗坏血酸0.04%,其余为芦笋汁。In this paper, the method of processing canned asparagus using asparagus waste was studied. The experimentalresults showed that softening asparagus 4min under 95益 with 0.4译 citric acid solution could get better color effect. Thesolution of asparagus pulp enzymation was used to improve the dissolution rate of the solids in asparagus waste. The liquidformula of canned asparagus was determined, including sugar 0.5%, salt 3.0%, citric acid 0.08%, ascorbic acid 0.04%, therest was asparagus juice.

关 键 词：芦笋下脚料 加工 罐头 果浆酶解 

分 类 号：O657.3[理学—分析化学]