山药汤罐头生产工艺研究  

Study on Processing Technology of Canned Yam Soup

作　　者：张森旺[1] 徐建国[1] 顾震[1] 徐刚[1] 

机构地区：[1]江西省科学院应用化学研究所,江西南昌330096

出　　处：《现代农业科技》2018年第23期233-233,238,共2页Modern Agricultural Science and Technology

摘　　要：以地方特色农产品瑞昌山药为原料,确定了山药汤罐头的基础配方、杀菌工艺以及固形物添加量,并经过正交试验对基础配方进行了优化。结果表明,汤的最佳基础配方为食盐添加量0.4%、鸡精添加量0.3%、味精添加量0.2%;最佳固形物添加量为20%排骨、10%山药;最佳杀菌条件为121℃、45 min。Based on the local specialty agricultural product Ruichang Yam,the basic formula,sterilization process and solid content of canned yam soup were determined,and the basic formula was optimized by orthogonal test.The results showed that the optimal basic formula for the soup was0.4% salt,0.3% chicken essence,0.2% of monosodium glutamate.The optimum solid content was 20% for ribs and 10% for yam;the best sterilization time was 121 ℃,45 min.

关 键 词：山药 汤罐头 基础配方 工艺 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]