摘要
为研制出一种即食山葵花苔,通过正交试验优化制作工艺的最佳配方,并通过对比试验确定即食山葵花苔前期材料的消毒处理方式。试验结果表明,辅料柠檬酸添加量、酸式焦磷酸钙添加量、异麦芽酮糖添加量对即食山葵花苔的辛香味和脆度有显著影响。材料的前期消毒处理对即食山葵花苔的辛香味和脆度无显著影响,对保质期有显著影响。即食山葵菜的最佳配方为异麦芽酮糖添加量8g、柠檬酸添加量添加量1.2g、酸式焦磷酸钙添加量0.35g,采用紫外和茶多酚联合灭菌的方式对材料进行消毒,能够有效提升杀菌功效,延长即食山葵花苔的保质期。
In order to develop a kind of instant wasabi sunflower moss,the optimum formula of instant mountain sunflower moss was developed by orthogonal experiment,and the disinfection treatment method of the early-stage material of instant wasabi sunflower moss was determined through comparative experiment.The experimental results showed that the spiciness and brittleness of instant wasabi sunflower moss were significantly affected by citric acid,acid calcium pyrophosphate and isomaltose.The preliminary disinfection treatment of the material had no effect on the spiciness and brittleness of the instant wasabi sunflower moss,and had a great impact on the shelf life.The optimal formula of instant wasabi sunflower moss was 8g of isomaltose,1.2g of citric acid and 0.35g of acid calcium pyrophosphate.The material was disinfected by ultraviolet and tea polyphenol combined sterilization,which effectively improved the sterilization effect and extended the shelf life of instant wasabi sunflower moss.
作者
张霞
王跃华
黄鹏
贾宇航
陈勤科
陈诚
ZHANG Xia;WANG Yue-hua;HUANG Peng;JIA Yu-hang;CHEN Qin-ke;CHEN Cheng(College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Chengdu Liewu High School,Chengdu 610007,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第22期113-117,共5页
Food Research and Development
基金
成都市科技项目(2018-YF05-00497-SN)
关键词
山葵花苔
辛香味
脆度
保质期
柠檬酸
酸式焦磷酸钙
异麦芽酮糖
紫外杀菌
茶多酚
wasabi sunflower moss
spiciness
brittleness
shelflife
citric acid
acid calcium pyrophosphate
isomaltose
ultraviolet sterilization
tea polyphenols
