| 沙芥罐头加工技术研究 |
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| 引用本文： | 高润清. 沙芥罐头加工技术研究[J]. 榆林高等专科学校学报, 2007, 17(2): 13-15 |
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| 作者姓名： | 高润清 |
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| 作者单位： | 西北农林科技大学 陕西杨凌712100，榆林农业学校，陕西榆林719000 |
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| 摘 要： | 对沙芥罐头加工技术进行了研究。结果表明,一定浓度的铜离子可达到较好的护绿效果;在汤料中加入糖和香味物质、降低汤液的pH值、采用常温杀菌工艺能达到商业杀菌要求。在室温下可贮藏6个月,保持绿色不褪,感官质量也得到改善。
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| 关 键 词： | 沙芥 罐头 护绿 杀菌 |
| 文章编号： | 24086745 |
| 修稿时间： | 2006-12-07 |
Study of the Techniques for Processing Pugionium Cornutum L.Cans |
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| GAO Run-qing. Study of the Techniques for Processing Pugionium Cornutum L.Cans[J]. Journal of Yulin College, 2007, 17(2): 13-15 |
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| Authors: | GAO Run-qing |
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| Affiliation: | 1 Northwest Sci - Tech University of Agriculture and Forestry, Yanglin 712100, Shaanxi ; 2. Yulin Agricultural Schooli, Yulin 719000 ,Shaanxi |
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| Abstract: | The study of the techniques for processing pugionium cornutum L.cans indicates that Cu2 is a kind of perfect green-keeping reagent which is used to keep the fresh green color of pugionium cornutum L.Sugar and fragrance material were put into the soup.The normal temperature pastenrism could meet the needs of Pugionium cornutum L.can commercial sterilization in the soup of can's pH value below 4.5.In 6 months of storage at ambient temperature,the Pugionium cornutum L.maintained a bright green color and the organoleptic properties were improved. |
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| Keywords: | pugionium cornutum L. can preservation of green color sterilization |
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