CAJ | 학술논문

以河蚬为原料，通过试验确定了河蚬软包装即食调理食品的调料配方及杀菌条件。利用正交试验设计优化得出最佳调料配方：食盐0．5％，白砂糖1．0％，水8．0％，酱油2．0％，干辣椒0．2％，酒糟0．9％，食醋0．7％；最佳杀菌条件为温度100℃，时间9～10 min，产品感官品质良好，达到商业无菌状态。
이하현위원료，통과시험학정료하현연포장즉식조리식품적조료배방급살균조건。이용정교시험설계우화득출최가조료배방：식염0．5％，백사당1．0％，수8．0％，장유2．0％，간랄초0．2％，주조0．9％，식작0．7％；최가살균조건위온도100℃，시간9～10 min，산품감관품질량호，체도상업무균상태。
Taking Corbicula fluminea as raw material,study the recipes of instant soft packing Corbic-ula fluminea food and its technological sterilization conditions.By single factor and orthogonal experi-ments,the optimal recipes are found as follows:salt of 0.5%,sugar of 1.0%,water of 8.0%,soy sauce of 2 .0%,chili of 0 .2%,vinasse of 0 .9%,vinegar of 0 .7%.The optimal sterilization tempera-ture is at 100 ℃ for 9~10 min,under such conditions,the sensory quality standard of product is good,which achieves the commercial sterility state.