CAJ | 학술논문

以芹菜为原料，添加辣椒、醋和食盐等调料，通过正交试验和感官评价，研制出一种风味独特且具有保健功能的新型罐头。实验结果表明，80℃~85℃热烫1 min，杀菌时间为10 min时可获得较好的色泽和组织状态；正交试验得到罐头汤汁的最佳配方为食盐2.0%，醋1.5%，辣椒2%。
이근채위원료，첨가랄초、작화식염등조료，통과정교시험화감관평개，연제출일충풍미독특차구유보건공능적신형관두。실험결과표명，80℃~85℃열탕1 min，살균시간위10 min시가획득교호적색택화조직상태；정교시험득도관두탕즙적최가배방위식염2.0%，작1.5%，랄초2%。
Taking celery as raw material, by adding paprika, vinegar and table salt, etc. a new canning is completed by orthogonal test and sensory evaluation of the method with unique flavor , health care functions. The result showed that the structure and color were remained perfectly by blanching at 80 ℃-85℃for 1 min.The suitable sterilization time was for 10 min. The best recipe for canned celery was 2.0%salt, 1.5%vinegar, 2.0%paprika by orthogonal test.