摘要
以干黑木耳为原料,以感官评分为评价指标,通过单因素试验和正交试验,研究袋装即食调味黑木耳制备,包括最佳泡发温度和时间、预煮时间、调味料配方和浸渍时间、灭菌时间等指标。结果表明袋装即食调味黑木耳制备的最佳工艺为:40℃温水泡发干黑木耳60min,100℃沸水中预煮25s,调味料浸渍45min,包装真空度为-0.1MPa,最后75℃巴氏灭菌30min。
The single factor and orthogonal experiments are used to study the preparation of instant flavored black fungus by the sensory evaluation score.The best soaked temperature and time,the pre-cooked time,the formula of seasoning,and the pasteurized time are studied.It is found that the optimal preparation technology is that the black fungus should be soaked for 60 min at 40 ℃,and then pre-cooked for 25 s at 100 ℃,dipped in seasoning for 45 min,the packaged vacuum degree is-0.1 MPa,finally pasteurized for 30 min at 75 ℃.
出处
《中国调味品》
CAS
北大核心
2015年第7期108-110,133,共4页
China Condiment
基金
"十二五"国家科技支撑计划课题(2013BAD16B06)
关键词
黑木耳
即食
调味
正交试验
Auricularia aruicula-judae
instant
seasoning
orthogonal test
