摘要
介绍了甜酸草石蚕加工技术。提出采用0.2％柠檬酸与0.2％冰乙酸复配浸泡30min及85℃热水杀酶5min,可保持草石蚕色泽洁白、嫩脆。通过正交试验,确定出甜酸草石蚕的最佳配料比为糖40％、柠檬酸0.3％、冰乙酸0.2％、氯化钙0.15％。
The processing technics of sweet and sour stachys sieboldii was introduced in this paper. To keep its white color and crisp,stachys sieboldii was first soaked in combined solvents of 0. 2% citric acid and 0. 2% ice acetic acid for 30min,then enzyme-inactived by heat water at 85℃ for 5min. and the recipe for the sweet and sour stachys sieboldii was decided through orthogonal experiment as follows:40% sugar,0. 2% citric acid,0. 2% ice acetic acid.and 0. 1 % calcium chloride.
出处
《四川食品与发酵》
2004年第1期34-35,共2页
Sichuan Food and Fermentation
