摘要
为研究药食两用食物原料桔梗在药膳菜品的中应用,选用正交实验和食品感官评价的方法,以风味为考核目标研制药膳菜品"桔梗雪耳煲"。选取银耳、雪梨、枸杞子和味料4种原料为正交因素,以4因素3水平的实验方案来确定菜品最佳风味时的原辅料配比。结果表明,10 g的桔梗和30 g的银耳、130 g的雪梨、10 g的枸杞子、24 g的冰糖、6 g的冰梅酱搭配制作的菜品口味最佳。
To investigate the application of radix platycodonis,the raw material of food and Chinese traditional medicine,in health-protection course,the methods of orthogonal test and sense estimate are used in examining the flavor of pot-roasted radix platycodonis-snowpear-agaric course.Taking the quantity of agaric,snowpear,medlar and sapor material as four orthogonal factors,we determine the ratios of them for optimal flavor via a four-factor and three-level test scheme.As a result,the course with 10g radix platycodonis,30g agaric,130g snowpear,10g medlar,24g rock candy and 6g plum sauce has good taste.
出处
《济南大学学报（自然科学版）》
CAS
北大核心
2010年第4期368-371,共4页
Journal of University of Jinan(Science and Technology)
基金
山东省自然科学基金重大项目(Z2003D01)
济南大学科研基金(XKY0903)
关键词
桔梗
保健菜品
正交实验
radix platycodonis
health-protection course
orthogonal test
