摘要
通过单因素实验和正交试验研究冻干黄秋葵加工的关键技术,实验结果表明,黄秋葵经高压水枪冲洗后放在95℃卤水中漂烫40 s,卤烫后迅速用冰水浸凉,然后放入冷冻干燥机(4 Pa、4℃)干燥12 h,制得的黄秋葵色泽、口感、营养最佳,保质期长,一年四季可食。卤水最佳配方为:食盐5%、食碱3%、食用油4%,
Abstract： By single factor experiment and orthogonal experiment, the key processing technology of cold-dried okra was studied in this paper. The results showed that okra was washed with high-pressure water and blanched in brine for 40 S at 95℃ ,then cooled down with icy water and dried for 12 h in freeze drying machine（4 Pa,4 ℃ ）. The freeze-dried okra with ideal taste, high nutrition and long shelf-life was achieved and available throughout the year. The optimal formula of brine was consisted of salt, soda, cooking oil of 5% , 3% and 4% respectively.
出处
《江苏调味副食品》
2017年第4期11-14,27,共5页
Jiangsu Condiment and Subsidiary Food
