预制藕饼制备工艺优化及其品质分析

Optimization of Preparation Process and Quality Analysis of Pre-cooked Lotus Root Cookies

以新鲜莲藕为原料制备预制藕饼,在不添加水分的条件下通过调节藕饼中外加物质种类和含量,对工艺进行优化,制备出消费者接受度高、品质优良的预制藕饼。研究表明,新鲜莲藕制备成藕丁泥后不能成型,需外加增稠剂对藕饼进行再次塑形;添加淀粉种类和含量能够影响藕饼的品质;在藕丁泥中添加适量的大米淀粉和卡拉胶可改变预制藕饼的口感和外观品相;在制备藕丁泥时添加适量的抗坏血酸可抑制藕饼的褐变,提升藕饼的外观色度。综合分析结果表明,用新鲜莲藕制备藕丁泥时添加3.00%的抗坏血酸护色后,向其中加入7.50%的大米淀粉、0.80%的卡拉胶和0.80%的食用盐,采用低温煎制的方法进行塑型,制备出的预制藕饼品质最佳。

Fresh lotus roots were used as raw materials to prepare pre-cooked lotus root cookies.The preparation processof lotus root cookies was optimized by adjusting the sort and content of the added substances in the lotus root cookies.No water was added in the optimization.This study aimed to prepare pre-cooked lotus root cookies with high consumer acceptance and good quality.The results exhibited that once prepared into lotus root mud,fresh lotus roots could not be formed into any shapes.Therefore,it was necessary to add thickening agents to reshape lotus root cookies.The quality of lotus root cookies was affected by the type and content of the added starch.Rice starch and carrageenan could change the taste and shape of pre-cooked lotus root cookies.Withan appropriate amount of ascorbic acid added in the preparation of lotus root mud,the browning of lotus root cookies could be significantly inhibitedand their appearance and color could beimproved.According to the comprehensive analysis,the preparation process for the best-quality pre-cooked lotus root cookies wasas follows:3.00% ascorbic acid was added to prepare lotus root mudfor color maintenancebeforethe addition of 7.50% rice starch,0.80% carrageenan,and 0.80% sodium chloride.Low-temperature fryingwas required to reshapelotus root cookies.