摘要
以干制碱蓬菜为主要原料,研究了碱蓬菜最佳复水比和脱除涩味的方法,通过正交试验优化了香辣即食碱蓬菜的生产工艺。结果表明:通过热-冷-热的复水方法效果最佳,使用1%NaHCO3脱涩效果最好。在基础配方上食盐添加量3%、白砂糖添加量4%、植物油添加量6%和辣椒粉添加量4%为最佳工艺配方,并制定了产品的质量标准。成品具有碱蓬菜的鲜香味,香辣味突出,口味协调,组织状态良好。
Develop the processing technology of spicy instant Suaeda salsa and study the optimum rehydrated ratio and the method of deastringency.The results show that the best rehydration method is hot-cold-hot rehydration method and the optimal NaHCO3 concentration for removing the astringent taste is 1%.Based on the basic formula,the optimum formula is determined by orthogonal test as follows:salt is 3%,sugar is 4%,vegetable oil is 6%,chili powder is 4%.The quality standards of the product are also formulated.The finished product has a fresh aroma of Suaeda salsa,coordinated spiciness taste and good organization.
作者
朱文慧
胡显杰
步营
沈艳奇
李学鹏
季广仁
励建荣
ZHU Wen-hui;HU Xian-jie;BUYing;SHEN Yan-qi;LI Xue-peng;JI Guang-ren;LI Jian-rong(College of Food Science and Engineering,Bohai University,Major Technological Platform Engineering and Technology Research Center of Food Preservation,Processing and Quality Safety Control in Colleges and Universities of Liaoning Province,Jinzhou 121013,China;Jinzhou Bijiashan Food Co.,Ltd.,Jinzhou 121007,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期106-109,共4页
China Condiment
基金
"十三五"重点研发计划项目(2017YFD0400106)
辽宁省教育厅自然科学项目(LF2017008)