摘要
对软包装调味笋加工的色泽和口感进行研究。研究表明,用质量分数为0.005%的NaH SO3溶液预处理原料,用质量分数为0.1%的CaCl2溶液预煮杀青10m in,并用0.15%的醋酸浸泡30m in,焖煮时间控制在5m in,就能较好地保持新鲜笋的色泽,同时兼顾产品较高脆性和较好的滋味,达到良好口感的需要。
This paper is mainly about the technical process of soft-packing seasoning bamboo shoot. The control of its color and luster, its taste and so on are mainly studied. The study indicated when 0.005% NaHSO3 solution is adopted to treat with the raw bamboo shoot, 0.1% CaC12 solution is adopted to complete for 10 min, 0.15% acetum is introduced to marinate the shoot for 30 min before cooking, cooking is lasted for 5 min, the color and luster of fresh bamboo shoot can be keep better; when the concentration of CaCl2 solution is 0.1%, and the bamboo shoot is marinated by 0.15% acetum for 30 rain before cooking, both the high brittleness and the good taste can be achieved. So the nice mouth feels is satisfied.
出处
《农产品加工（下）》
2006年第1期40-42,共3页
Farm Products Processing
基金
广东省科技攻关资助项目(2004B21001029)。
关键词
竹笋加工
色泽
口感
bamboo shoot process
color and luster
mouth feels
