摘要
对竹笋香辣酱护色保脆工艺进行研究,通过试验确定最佳工艺条件：护色处理：0.5%柠檬酸和0.5%Vc用45℃热水浸泡10 min;保脆处理：0.2%~0.3%Ca Cl2溶液浸泡45 min;炒制条件：100℃炒制5 min。
The color protection and brittleness-keeping process of the bamboo shoots sauce was evaluated. According to the experiment, when the bamboo shoots were soaked in 45 ℃ solution containing 0.5% citric acid and 0.5% ascorbic acid for 10 min, the browning coefficient of bamboo shoots was lowest. The optimal brittleness-keeping process was that the bamboo shoots were soaked in solution containing 0.2%0.3% CaCl2 for 45 min. The frying condition was 100 ℃ for 5 min.
出处
《食品科技》
CAS
北大核心
2016年第9期117-119,共3页
Food Science and Technology
关键词
竹笋
香辣酱
护色
保脆
bamboo shoots
hot and spicy sauce
color protection
brittleness-keeping
