风味竹笋加工工艺的研究

The processing technology of flavor bamboo shoots

文章以市售竹笋为原料,研究了风味竹笋的加工工艺,并通过正交试验设计风味竹笋的最佳配方。结果表明,用0.10%的CaCl2浸泡竹笋,可使竹笋的感官品质达到最优;通过正交试验分析得出风味竹笋的最佳配方为食盐3.5%、白糖2.5%、红油4.0%、花椒粉0.2%、I+G 0.15%,再辅以适量的其他调味料,可以加工成口感脆嫩、色泽诱人的风味竹笋。

In this paper, commercially available b ing technology of flavor bamboo shoots and des results showed that using 0.10% CaC12 soaked amboo shoots as raw materials, to study the processign the best formula by orthogonal experiment. The bamboo shoots, bamboo shoots could reach the optimal sensory quality, it was obtained that the best formula of bamboo shoots by orthogonal analysis, salt 3.5%, sugar 2.5%, diesel oil 4.0%, pepper powder 0.2%, I＋G 0.15%, and could be processed into a crisp texture, color and flavor attractive bamboo shoots by an appropriate amount of other seasonings supplemented.