香辣即食调味碱蓬菜的研制开发

Research and Development of Spicy Instant Suaeda salsa

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.