摘要
蕨菜具有食用、营养和保健功能,具有很高的开发价值,把蕨菜做成软包装即食食品具有重要的经济和社会意义。研究以新鲜蕨菜为原料,利用全因子设计、正交设计,确定风味蕨菜的工艺流程和保脆及护绿的工艺参数。结果显示:乙酸锌作为护绿剂,最佳工艺参数为乙酸锌的浓度400mg/kg,pH值为3,护绿时间为40min,温度为70℃;氯化钙为保脆剂,最佳添加量为0.2%,保脆时间为40min。成品色泽黄绿、汤汁清澈透明,具有风味蕨菜特有的清香味,无异味,口感脆嫩。
There is an important economic and social significance thatPteridium aquilinumbe processed into flexible packaging and ready-to-eat food,because it have high development value and edible,nutrition and health functions.In this study,using the freshPteridium aquilinumas materials,and full-factorial design,orthogonal design,we determined thePteridium aquilinumprocess and their crisp-maintaining and greenmaintaining of technical parameters.The results showed that：zinc acetate as a green-maintaining agent,the best technical parameters is 400 mg/kg zinc acetate,pH value was 3,green-maintaining time was 40 min,the temperature was 70℃.The end-product has a yellow,green,fragrant smell with a unique flavor bracken and crisp taste,and the broth is clear,transparent.
出处
《中国调味品》
CAS
北大核心
2010年第6期71-73,85,共4页
China Condiment
关键词
蕨菜
护绿
加工工艺
风味
研究
Pteridium aquilinum
green-maintaining
processing
flavor
study
