摘要
为探讨金银花风味水煮花生的最佳加工工艺,研究了微波法制备金银花提取液的4个影响因素,并分析了不同金银花提取液添加量、食盐添加量对金银花风味水煮花生感官评分的影响。结果表明,最佳加工工艺为乙醇体积分数65%、微波功率400 W、辐射时间3 min,此条件下金银花提取液的提取效果最好。金银花风味水煮花生的最佳配方如下:金银花提取液添加量为10%,食盐添加量为20 g/份,该工艺制得的水煮花生产品风味浓郁、口感清爽。以抗坏血酸为护色剂,当抗坏血酸添加量为0.6%时护色效果最佳。
In order to explore the optimal process of boiled peanuts with honeysuckle flavor,four factors influencing the preparation of honeysuckle extract by microwave method were studied,and the effects of different addition of honeysuckle extract and salt addition on the sensory score of boiled peanuts with honeysuckle flavor were analyzed.The results showed that when the ethanol volume fraction was 65%,the microwave power was 400 W,and the radiation time was 3 min,the extraction time of honeysuckle extract was the best.The best formula of boiled peanuts with honeysuckle flavor was as follows:the addition amount of honeysuckle extract was 10%,and the addition amount of salt was 20 g,the product obtained by this process had a strong flavor and a fresh taste.When ascorbic acid was used as the color-protective agent,the color preservation effect was the best when the addition of ascorbic acid was 0.6%.
作者
王天宇
王娟
何楠楠
魏秀兰
崔晓冰
WANG Tian-yu;WANG Juan;HE Nan-nan(Anhui Heiwa Food Technology Co.,Ltd.,Bozhou,Anhui 236800)
出处
《安徽农业科学》
CAS
2023年第20期180-183,共4页
Journal of Anhui Agricultural Sciences
关键词
金银花
水煮花生
提取
绿原酸
Honeysuckle
Boiled peanut
Extraction
Chlorogenic acid
