复水浮于水面即食再制笋干产品工艺研究

Study on the Processing Technology of Instant Processed Dried Bamboo Shoots Floating on Water

目前,常见的竹笋制品品种中未见有泡水可浮于水面,浮于水面是作为方便面配菜重要的因素,配菜浮于表面使方便面在泡水过程中显得配菜多样化,色泽丰富,进而增加食欲。本研究以竹笋为主要原料,以面粉、发酵剂等为辅料,通过试验,找出复水浮于水面再制竹笋丁即食类方便面配菜工艺,并对成品的持水力、理化指数、感官进行评价,为竹笋二次加工工艺优化提供基础。通过试验,最终确定工艺条件为:发酵竹笋糊与高筋小麦面粉质量比为9:1,加入适量水及辅料调配,加入2%的酵母,在(37±2)℃条件下发酵4 h,整形膨化即可得到产品,产品口感酥脆,泡水后30 min仍保持形态完好,不松散,吸水较少,产品较好保持酸笋原味,值得推广。

At present,there is no common bamboo shoot product variety that can float on the water.Floating on the water is an important factor as the side dish of instant noodles.The side dish floating on the surface makes the instant noodles appear colorful and colorful in the process of soaking,increasing color diversity and thus increasing appetite.In this study,bamboo shoots were used as the main raw materials,and flour and starter were used as auxiliary materials,through experiments,we found out the process of preparing instant noodles with bamboo shoots by resurfacing on the water surface,and evaluated the water holding capacity,physical and chemical index,and sensory of the finished products,providing a basis for optimizing the secondary processing technology of bamboo shoots.Through the test,the final technological conditions were determined as follows:the quality ratio of fermented bamboo shoot paste to high gluten wheat flour was 9:1,an appropriate amount of water and auxiliary materials were added to mix,2% of yeast was added,the product was fermented at(37±2)℃ for 4 hours,and the product was shaped and expanded.The product tasted crisp,remained intact 30 minutes after soaking in water,was not loose,and absorbed less water.The product better kept the original taste of sour bamboo shoots,which was worth promoting.