摘要
选取优质的莱阳孤芋为原料,研究浸味时间、蒸制时间、蒸制温度、食盐添加量、花椒添加量对五香即食芋头感官品质的影响,在单因素试验结果基础上,经响应面试验优化得到五香味即食芋头最佳制备工艺条件为:浸味时间12.5 h、蒸制温度100℃、蒸制时间90 min、食盐添加量1.5%、花椒添加量1.0%。此条件下制得的即食五香芋头香味浓郁,口感软糯,开袋即食,方便快捷。
High-quality Laiyang taro is selected as the raw material.The effects of soaking time,steaming time,steaming temperature,salt additive amount and Chinese prickly ash additive amount on the sensory quality of spiced instant taro are studied.Based on the results of single factor experiment,the optimal preparation process conditions of spiced instant taro are obtained by response surface methodology:soaking time is 12.5 h,steaming temperature is 100℃,steaming time is 90 min,salt additive amount is 1.5%,Chinese prickly ash additive amount is 1.0%.Under such conditions,the spiced instant taro is rich in aroma,soft and glutinous in taste,and ready to eat when opening the bag,convenient and quick.
作者
张莉
卢嘉迪
姜新杰
吕译
苗越
孙茹清
ZHANG Li;LU Jia-di;JIANG Xin-jie;LV Yi;MIAO Yue;SUN Ru-qing(Haidu College,Qingdao Agricultural University,Laiyang 265200,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期87-91,共5页
China Condiment
基金
山东省大学生创新创业训练计划项目(S202013997005)
山东省教育厅重点项目(Z2018X079)。
关键词
芋头
即食
五香
响应面
工艺
taro
instant food
spiced
response surface
technology
