薇菜干复水工艺研究

Study on Rehydration Technology of Dried Osmunda japonica

选择不同的复水方式对二级薇菜干进行复水研究,以复水温度、复水时间和料液比为自变量,复水比和感官评分为评价指标,设计正交试验,研究各自变量交互作用及其对薇菜品质的影响。试验结果表明,在热-冷-热的复水方式下薇菜干最佳的复水工艺为:复水温度60℃,复水时间1 h,料液比1︰20(g/m L)。

In order to research the influence of different rehydration way on the secondary dried Osmundajaponica, rehydration temperature, rehydration time and solid-liquid ratio chosen as independent variables, rehydration ratio and sensory score of dried Osmundajaponica chosen as evaluation factors, the orthogonal test was established. The results showed that the optimum rehydmtion technology of dried Osmundajaponica condition was as follows： rehydration temperature 60℃, rehydration time 1 h, solid-liquid ratio 1 ： 20 （g/mL）.