摘要
以薇菜干为原料,在单因素试验的基础上,通过正交试验优化即食薇菜加工工艺条件。结果表明,即食薇菜的最佳加工工艺条件为:薇菜干质量为100%,食盐添加量7%,腌制时间30 min,油炸时间80 s,食用油添加量25%,在该工艺条件下制得的即食薇菜色泽均匀,无水分渗出且饱满,有较淡香味,口味独特,与调料融合均匀,硬度适中,咀嚼性较好。
In this study, the processing technology conditions of instant Osmundajaponica were optimized by single factor and orthogonal tests with dried Osmunda japonica as raw material. The results showed that, the optimal processing parameters of instant Osmunda japonica were as follows： dried Osmunda japonica was 100%, salt addition was 7%, curing time was 30 min, frying time was 80 s, and edible oil addition was 25%. Under these conditions, the instant Osmunda japonica had uniform color, full appearance without water leakage, light fragrance and unique flavour, moderate hardness and better chewiness. It was easy to mix evenly with the spices.
作者
李刚凤
王敏
谭沙
谢勇
吕真真
LI Gang-feng WANG Mini TAN Sha XIE Yong LV Zhen-zhen(College of Material and Chemical Engineering Tongren University, Tongren 554300, China Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期89-93,共5页
Storage and Process
基金
贵州省科学技术基金项目(黔科合LH字[2014]7477)
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
贵州省教育厅重点学科项目资助(黔学位合字ZDXK[2013]09号)
铜仁学院食品科学与工程校级重点支持学科建设项目资助
铜仁学院学生项目(trxy S1346)
关键词
即食薇菜
复水
腌制
加工工艺
正交试验
instant Osmundajaponica
rehydration
pickle
processing technology
orthogonal test
