以牛蒡和花生为原料,对软罐头生产的工艺进行研究,结果表明:采用柠檬酸0.5%、食盐1.5%、CaC l20.2%的复合护色剂对牛蒡有较好护色效果,通过正交试验得出最佳的汤汁配比为白砂糖1.5%,味精0.2%,食盐3%,黄酒1.2%,经10'-30'-10'/121℃,反压0.12 MPa杀菌处理后,可生产出营养丰富,口感独特的牛蒡花生软罐头。

Using Arctium lappa L.and peanut as materials,the processing technology of retort pouch is studied.The results show that the better color protective condition is immersing Arctium lappa L.in 0.5% of citrate,1.5% of salt,and 0.2% of CaCl2.The optimal formula is consisted of 1.5% of sucrose,0.2% of monosodium glutamate,3% of salt,and 1.2% of yellow wine based on the orthogonal test.The Arctium lappa L and peanut retort pouch with rich nutrition and unique taste can be achieved after being sterilized 10'-30'-10'/121℃ and cooling at reverse-pressure at 0.12MPa.