Study on the Low Salt Product of Codonopsis lanceolata

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 664-667.

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Study on the Low Salt Product of Codonopsis lanceolata

Du-Feng-Hua, Wang-Li, XIE Chun-Yang, Wang-Zhi-Tong-； Lin-Ke, Wen-Lian-Kui

1.College of Food Engineering, Jilin Agricultural University, Changchun 130118, China; 2.Agricultural Bureau, Chaoyang District, Changchun City, Jinlin 130012, China

Online:2006-10-15 Published:2011-11-16

Abstract

Abstract: The low salt product of Codonopsis lanceolata was studied in the experiment. The results showed: blanching 3～5min in 100℃ water; soaking 24h in 0.1%～0.15% CaCl2 liquor; microwave sterilization 2min with 900W; optimal product formula is: pepper powder 1%, vinegar 3%, salt 5%, sugar3%. A new product with acid, hot, sweet, salt flavor and flexible texture, proper crispness was obtained, could the product can maintain quality for more than 6 months.

Key words: , Codonopsis lanceolata； low salt product； blaching； maintain crispness； formula； sterilization；

Du-Feng-Hua, Wang-Li, XIE Chun-Yang, Wang-Zhi-Tong-； Lin-Ke, Wen-Lian-Kui. Study on the Low Salt Product of Codonopsis lanceolata[J]. FOOD SCIENCE, 2006, 27(10): 664-667.

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Study on the Low Salt Product of Codonopsis lanceolata

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