摘要
试验以盐渍蕨菜为加工原料,研究了一种即食蔬菜食品的加工工艺技术。结果表明：蕨菜食品的最佳保脆工艺条件是0.2%浓度的CaCl2溶液浸泡处理25~35min或0.3%浓度的CaCl2溶液浸泡处理15~25min,产品脆度好;蕨菜水分含量控制在75.0%~80.0%,产品的质地和外观最佳。同时,通过正交试验确定了各种调料的最佳基本配方为复合辣椒红油添加量7.0%,复合肉香粉添加量0.04%,甜味剂添加量0.04%,鲜味剂添加量0.7%。
The processing technology of instant vegetable food is studied using salted Pteridium aquilinum as the main material. The results show that the optimal crisp technology of instant vegetable food is the material after being soaked with 0.2% calcium chloride for 25～35 rain or 0.3% calcium chloride for 15 ～25 min. The texture and appearance of the product is the best when the moisture content of the material is 75.0%～80. 0%. Through orthogonal experiments, the optimal formula of basic flavoring is determined as follows, composite chili oil of 7. 0%, composite meat powder of 0. 04 %, sweeteners of 0. 04 %, umami substances of 0. 7 %.
出处
《中国调味品》
CAS
北大核心
2016年第2期96-99,共4页
China Condiment
关键词
蕨菜
加工工艺
即食食品
Pteridium aquilinum
processing technology
ready-to-eat food
