新鲜乌天麻浓缩汤料加工工艺

Processing Technology of the Concentrated Soups of Fresh Gastrodia Elata Bl.f.glauca S.Chow

天麻作为药食同源试点品种之一,兼具药用价值和食用价值,但传统干制天麻质地坚硬、食用不便,限制了其作为食品原料。同时考虑到干制天麻常作为炖汤料食用,试验以渝产新鲜乌天麻作为主要原料,辅助添加百合、玉竹、红枣和枸杞子等,对乌天麻浓缩汤料的加工工艺进行研究。结果表明,渝产乌天麻营养成分丰富。经过单因素筛选和正交试验优化发现,天麻添加量25 g/200 g、煮制功率1000 W、煮制时间30 min时,所获得的乌天麻浓缩汤料的感官评价和品质最佳。该新鲜乌天麻浓缩汤料可作为一种适合中老年人的方便食品,不但提高鲜天麻的附加值,而且为乌天麻的高效利用及普通食品开发提供指导。

Gastrodia elata,as one of the pilot varieties of medicine-food homology,has both medicinal values and edible values.However,the hard texture and non-suitable consumption of traditional dried Gastrodia elata forms severely restrict its food quality and efficiency.Considering that the dried Gastrodia elata is often used to stew cooking,the processing technology of the concentrated soups with fresh Gastrodia elata from Chongqing as the main raw-material and supplemented with Lilium brownii,Polygonatum odoratum,jujube and Lycium barbarum as sub-raw materials were studied.The results showed that Gastrodia elata derived from Chongqing was rich in nutritions.Through the single factor screening and orthogonal test optimization,it was found that the sensory evaluation and quality of the concentrated soup were the best when the addition amount of Gastrodia elata,cooking power and cooking time were 25 g/200 g,1000 W and 30 min,respectively.The concentrated soups of fresh Gastrodia elata can be used as a convenient food for middle-aged and senior people.This product form improves the added value of fresh Gastrodia elata,and provides guidance for the efficient utilization of Gastrodia elata and the development of their common foods.