摘要
以新鲜栗蘑为原料,利用单因素和正交试验设计方法,研究硬化、漂烫的最佳工艺及拌料的最佳配方。结果表明:最适的硬化条件是在浓度为0.5%氯化钙和0.5%氯化钠的混合溶液中浸泡40 min。最佳漂烫条件是在浓度为0.3%的柠檬酸和0.06%的抗坏血酸混合溶液中漂烫4 min。最佳拌料配方为每100克栗蘑中加入3 g盐,0.7 g糖,3 g辣椒粉。可制得具有栗蘑特有风味,口感脆嫩,营养丰富,方便安全的新型即食栗蘑食品。
Fresh Polyporus frondosus was used as raw material, and experiments of induration and blanching conditions process and recipe of ingredients were carried out by using one-factor experimental design and the orthogonal design method. The results showed that the suitable indurated conditions are： soaking the material with 0.5 % calcium chloride in 1.0 % sodium chloride mixed solution for 40 rain. The optimum inactivation conditions are： scalding with 0.3 % citric acid and 0.06 % antiscorbutic acid mixed solution for 4 min. The preferred ingredient for 100 g product was 3 g salt, 0.7 g sugar and 3 g cayenne pepper. The new instant food could be tasteful, nourishing, safety with special flavor of Polyporusfrondosus.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期63-66,共4页
Food Research and Development
基金
北京市科技计划项目(D101105046210001)
关键词
栗蘑
硬化
漂烫
拌料
Polyp orusfrondosus
induration
blanching
ingredient
