天麻清汤火锅底料加工工艺研究

Processing technology of Gastrodia elata light hot pot condiment

探究天麻清汤火锅底料加工工艺,以拓宽其附加值。设置了以红天麻粉添加量、油脂复配比例和食盐添加量为变量,以感官品质为指标的单因素试验和正交试验。结果表明,以红天麻粉添加量5%、油脂复配比例1∶3和食盐添加量6%制备的火锅底料综合评分最高,其产品色泽透亮,凝固性较好,煮沸后鲜香浓郁,回味醇美,口感柔和;油脂理化指标和微生物指标均符合标准,营养成分含量较高。该产品的研制为天麻产品的开发利用提供了新方向。

To explore the processing technology of Gastrodia elata light soup hot pot condiment and broaden its added value.Single factor and orthogonal experiments were conducted with sensory quality,oil and microorganisms as the main factors,including the amount of Gastrodia elata powder added,the proportion of oil and fat compound,and the amount of salt added.The results showed that the quality of the hot pot condiment had the highest comprehensive score when the Gastrodia elata powder was 5%,the oil to fat ratio was 1∶3,and the salt was 6%.The product had a bright color,good solidification,and after boiling,it had a fresh and rich aroma,a mellow aftertaste,and a soft taste.The physico⁃chemical and microbiologiod indicators of the product oil met the standards,and the nutritional content was relatively high.The development of this product provided a new direction for the development and utilization of Gastrodia elata.