摘要
以马齿苋、黑豆和苦荞麦等为原料,经过发酵和炒制等工艺开发出了一种风味马齿苋野菜酱。以感官评分为指标,通过单因素试验和正交试验确定了干马齿苋的蒸制时间为10 min,大豆油用量为40 g,白砂糖用量为3.55 g,同时确定了马齿苋野菜酱的最佳配方。在此条件下制备的马齿苋酱风味浓郁、无异味;颜色呈暗红色、明亮,口感酸甜适口;汁液均匀、无分层和沉淀。
Purslane,black bean and bitter buckwheat were used as raw materials,and a kind of flavoured purslane wild vegetable sauce was developed through fermentation and frying.Based on sensory score,the steaming time of dry purslane was 10 minutes,the amount of soybean oil was 40 g,and the amount of sugar was 3.55 g through single-factor and orthogonal experiments.Meanwhile,the optimal formula of flavoured purslane wild vegetable sauce was obtained.Purslane sauce prepared in this experiment had strong flavor,no peculiar smell with dark bright red color.And it tasted sweet and sour without stratification and precipitation.
作者
王爱苗
张晓艺
武开荣
杨佳琪
常远
于有伟
WANG Aimiao;ZHANG Xiaoyi;WU Kairong;YANG Jiaqi;CHANG Yuan;YU Youwei(College of Food Science,Shanxi Normal University,Linfen,Shanxi 041004,China)
出处
《农产品加工》
2021年第5期28-31,共4页
Farm Products Processing
基金
山西省高等学校大学生创新创业训练计划项目(2019236)
山西师范大学校级大学生创新创业训练计划项目(晋师校字[2019]28号)
山西师范大学“食品微生物学”优质课程项目(2017YZKC-24)。
关键词
马齿苋
苦荞麦
豆豉
酱
purslane
bitter buckwheat
tempeh
sauce
