糖醋麻竹笋加工工艺的研究

Research on Processing Technology of Sweet and Sour Bamboo Shoot

以竹笋为原料,研究一种新型绿色产品糖醋麻竹笋的加工工艺。采用正交试验辅以感官评分确定影响产品质量的关键工艺脱涩、保脆和最佳配方。研究结果表明,最佳脱涩工艺为0.1%柠檬酸处理10 min;最佳保脆工艺为0.2%CaCl2溶液浸泡30 min;糖醋麻竹笋的最佳配方为酸用量35%,蒜用量5%,盐用量3%,糖用量22%。采用此工艺条件,可得到笋肉黄白、汤汁澄清、酸甜可口、蒜香宜人并具有麻竹笋天然味道的糖醋麻竹笋产品,食用方便,市场前景广阔。

In this paper, bamboo was used as raw material to study processing technology for a new green product of sweet and sour bamboo shoot. The orthogonal test and sensory score method were used to determine the key deastringent and crispness-keeping technology and the best formula affecting the quality of the products. The results showed that, the best technology for removal of astringency was treated by 0.1% citric acid for 10 min, and the best technology for keeping crispness was soaked with 0.2% CaC12 solution for 30 rain. And the best formula for sweet and sour bamboo shoot was as follows： the acid content of 35%, garlic content of 5%, salt content of 3% and sugar content of 22%. Under the processing conditions, we finally got the sweet and sour bamboo shoots with yellow and white meat, clear soup, pleasant taste of garlic, and the product kept the natural taste of bamboo. The product was convenient for eating and had broad market prospects.