|
|
|
| The Research of Ham and Agaricus bisporus Canned |
| WANG Lei;ZHAO Qianhui;LI Min |
| College of Food Science and Technology, YNAU, Kunming 650201, China） |
|
|
|
|
Abstract Abstract: With Yunnan ham and high-quality Agaricus bisporus as experiment materials, formulation and screening of the best production technology, the development of a bacteria of meat canned compound, and the quality of the product analysis (focus on product color changes ). The results showed that the best care products for color formula of citric acid 0.1%, 0.03% color retention agent, preservative 0.1%; the best color range for the L value of 60 ~ 62, a value of -1.8 ~ -2.3, b value of 24 ~ 25.5;pH value of 5.0 to 5.5, moisture content 65% ~ 70%, SO2 residues ?ü 0.03 g / kg. By orthogonal design to determine the formula for the production of sugar, red pepper oil, salt, monosodium glutamate, respectively, for the addition of 2%, 4%, 0.2%, 0.5%,and finally, after holding six months follow-up experiments and eventually developed suitable for food production and the characteristics of canned ham Agaricus bisporus.
|
|
Received: 30 June 2017
|
|
|
|
|
|
|
|
|
2010, Vol. 24 
