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投稿时间：2018-09-17
投稿时间：2018-09-17
中文摘要: 以番木瓜、银耳为原料，制作极具广东特色、保质期长的番木瓜银耳糖水罐头。研究结果表明，VC为0.020%，柠檬酸浓度为0.20%，氯化钠浓度为0.40%的配比制作复合护色液对番木瓜进行护色，效果最佳。通过响应曲面法分析，得到番木瓜银耳糖水罐头的最佳工艺配方为番木瓜添加量24.67%，银耳添加量4.84%，冰糖添加量8.14%。番木瓜银耳糖水罐头在高压0.12 MPa，温度为121℃下杀菌30 min，最终成品口感清爽，滋味香甜，具有独特的广东糖水风味，并符合商业无菌要求。
Abstract:Canned Guangdong dessert was developed using papaya and Tremella as raw materials，which was increasing shelf-life and full of Guangdong traditional style.The results showed that VC0.020%，citric acid 0.20%，NaCl 0.40%was the optimal ratio for papaya color-protection.As for response surface methodology，the optimal formula was as followed：papaya 24.67%，Tremella 4.84%，sugar 8.14%.Canned dessert with papaya and Tremella was not only sweet and delicious but commercial sterilization after 30 minutes sterilizing in 0.12 MPa，121℃.
文章编号：201905026 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LEI Qi-kun | Guangzhou Restaurant Group Likoufu Food Co.，Ltd.，Guangzhou 511442，Guangdong，China |
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