化橘红汤羹的工艺探究

Research on the Technology of Citri Grandis Exocarpium Soup

采用单因素实验、正交试验、感官评价等方法,探究化橘红添加量、冰糖添加量、第一次炖制时间及雪梨添加量对化橘红汤羹品质的影响。结果表明,化橘红汤羹的最优配方为化橘红2 g、冰糖60 g、水300 g、雪梨100 g、枸杞3 g,第一次炖制时间为2 h。以最优配方炖制的化橘红汤羹口感绵软顺滑、色泽茶黄、入口味苦回甘。

Single factor experiment,orthogonal experiment,sensory evaluation and other methods were used to explore the effects of the additive amount ofcitri grandis exocarpium,the additive amount of rock sugar,the first stewed time and the additive amount of sydney on the quality of citri grandis exocarpium soup.The results showed that the optimal formula was 2 g citri grandis exocarpium,60 g rock sugar,300 g water,100 g sydney and 3 g wolfberry.The first stewed time was 2 h.With the optimal formula,the soup is soft and smooth,yellow in color,bitter and sweet in taste.