摘要
浆水菜是四川北部地区家喻户晓的传统农家食品,但目前制作大多采用农家制作方式,产品质量不稳定,一定程度上限制了其推广应用。通过三水平四因素的正交试验,对浆水菜发酵工艺参数进行优化。结果表明:最佳工艺条件为面粉添加量2%,固液比1∶5,发酵温度33℃,老汤接入量6%,此条件下川北地区浆水菜感官效果优良且产酸效果较好,可为后期浆水菜工业化生产标准制定奠定研究基础。
It is widely known that serofluid dish is a tradition peasant food in northern Sichuan,but most of the current production of serofluid dishes adopts peasant production methods.The product quality isn＇t stable, which limits its popularization and application in a certain extent. The fermentation process parameters of serofluid dishes are optimized through orthogonal experiment of four factors and three levels.The results show that the best process conditions are flour content of 2%,solid-liquid ratio of 1∶5,fermentation temperature of 33 ℃,the bisk addition amount of 6%,under these conditions,the sensory effect and acidification effect of serofluid dishes in northern Sichuan is better,which will lay the research foundation for standards setting of serofluid dishes industrial production in future.
出处
《中国调味品》
CAS
北大核心
2016年第5期68-71,共4页
China Condiment
基金
四川省教育厅科研项目(14ZB0300)
关键词
浆水菜
发酵
工艺优化
serofluid dishes
fermentation
process optimization
