摘要
研究重组糯米藕成型工艺中原料性质、处理方式、配料种类和添加量对重组糯米藕质构、色泽以及杀菌条件的影响,并利用质构仪、色差仪,同时结合感官评定对重组的糯米藕品质进行评价。结果表明:莲藕护色液组成为抗坏血酸0.6%,柠檬酸0.2%,焦磷酸钠0.2%,氯化钠0.1%;辅料糯米粉添加量13%;通过0.7%的氯化钙硬化处理10 min、121℃,10 min的杀菌,可生产出成型性好、质构接近传统糯米藕、风味突出的重组糯米藕产品。
In this paper, the processing technology of the sticky rice filled lotus rihzome was investigated. Studied the effect of raw material nature and processing method, as well as the kinds of sticky variety and additions to the texture and color of sticky rice filled lotus rihzome, and the influence of sterilizaion condition to the quality of sticky rice filled lotus rihzome was also investigated. The quality of sticky rice filled lotus rihzome was evaluated by texture analyzer, color difference meter and sen- sory test. The best product with optimal molding and delicious taste was obtained by adding 13% sticky rice flour, hardening with 0.7% calcium chloride for 10 min and sterilization in 121℃ for 10 min and protecting color with compound solution, which was made up of aseorhic acid 0.6%, citric acid 0.2%, sodium pyrophosphate 0.2% and sodium chloride 0.1%.
出处
《食品与机械》
CSCD
北大核心
2008年第6期54-58,共5页
Food and Machinery
关键词
糯米藕
成型
重组
质构
Sticky rice filled lotus rihzome
Processing condition
Recom-bine
Texture
