酸味芦笋罐头的生产工艺研究

摘要

Asparagus scraps are used to make canned sour asparagus.The process conditions are ob-tained to ferment 6 hours at 45 ℃with 3 .5% lactobacillus when asparagus is cut into slices and added the same weight of water.The optimal formula is 2% salt,3% white sugar,0 .1% citric acid and 0.012% chili powder.%以等外级芦笋为原料制备酸味芦笋罐头，最佳工艺条件：芦笋切片后加入相同质量的水，乳酸菌接种量为3．5％，发酵温度为45℃，发酵时间6 h，盐用量2％，白砂糖用量3％，柠檬酸添加量0．1％，辣椒粉用量0．012％。