速食黄花菜的工艺优化

Process Optimization of Instant Hermerocallis citrina Baroni

探讨制备感官品质优良的速食黄花菜适宜工艺和配方。以大同小芸萱为基本原料,通过单因素试验考查分析食用油用量、蒜末用量、辣椒用量对速食黄花菜的色泽、香味、口感、组织形态的影响。结果表明,速食黄花最适加工工艺为食用油用量120 g,蒜末用量10 g,辣椒用量8 g,在此条件下感官评分最高,制作的速食黄花菜色泽光亮、香味浓郁、口感嫩脆,感官品质良好。

The suitable technology and formula for preparing instant Hermerocallis citrina Baroni with excellent sensory quality were discussed.Taking Datong Xiaoyunxuan as the basic raw material,the effects of edible oil dosage,minced garlic dosage and pepper dosage on the color,aroma,taste and morphology of instant Hermerocallis citrina Baroni were investigated and analyzed by single factor.The results showed that the optimum processing technology of instant Hermerocallis citrina Baroni was edible oil 120 g,minced garlic 10 g and pepper 8 g.Under these conditions,the sensory score was the highest,and the instant Hermerocallis citrina Baroni was bright,fragrant,tender and crisp in taste and good in sensory quality.