米邦塔仙人掌风味软罐头的生产工艺  

Processing technology of soft-can of cactus of Mipla Alta

作　　者：吕心泉[1] 甘洪 朱国建 闵健慧 安辛欣 

机构地区：[1]南京农业大学食品科技学院,江苏210095

出　　处：《食品与机械》2003年第1期41-43,共3页Food and Machinery

摘　　要：针对墨西哥米帮塔仙人掌在食用过程中口感不好、土腥味太浓且只有鲜食品而无深加工产品等问题 ,通过加入各种不同的香辛料 (如 :牛肉香味、香辣味等 ) ,掩蔽其不良风味 ,并制成方便即食的软罐头。还讨论了仙人掌在加工过程中的脱皮、护绿以及硬化(保脆 )等问题 ,为生产提供适宜的工艺过程。The cactus of Mipla Alta in Mexico was brought in China in 1998.It was a kind of edible cactus with bad and gritty taste.Some different kinds of perfume were added to cover its bad taste and made it into the instant soft-can .This product had the special taste and easy to take.Moreover,the problems such as peel, green-protecting and crisp-keeping during the process of cactus and the suitable conditions and parameters for the process were discussed.

关 键 词：仙人掌 风味软罐头 生产工艺 脱皮 护绿 硬化 

分 类 号：TS293[轻工技术与工程—农产品加工及贮藏工程]