风味藕泥的生产工艺研究
详细信息Processing technique of flavor lotus root paste
-
摘要: 以新鲜莲藕为原料,采用单因素实验和正交实验,研究了风味藕泥的生产工艺和配方。实验结果表明采用0.3%亚硫酸氢钠、0.5%柠檬酸和0.3%抗坏血酸对莲藕进行护色处理,效果较好。在实验中初步得到的风味藕泥的产品配方为藕泥50%,鱼糜20%,淀粉5%,食盐0.75%,植物油1.5%,白砂糖4%,料酒4%,味精0.1%,干葱花0.25%,胡椒粉0.4%,十八鲜粉1.0%,其余为水。通过本条件生产出的风味藕泥,营养丰富、风味独特、口感润滑,是一种新型的方便、休闲食品。Abstract: Fresh lotus root was chosen as raw material to product flavor lotus root paste.The processing technique and formulation of flavor lotus root paste were determined by single factor and orthogonal experiments.The result showed that the lotus root could keep white color very well using 0.3% sodium bisulfite, 0.5% citric acid and 0.3% ascorbic acid.The formulation of flavor lotus paste was 50% lotus paste, 20% minced fish, 5% starch, salt 0.75%, 1.5% vegetable oil, 4.0% sugar, 4.0% cooking wine, 0.1% MSG, 0.25% dry green onion, 0.4% pepper powder, 1.0% eighteen fresh powder, and water.The characters of the flavor lotus root paste produced through this process conditions were nutrient-rich, unique flavor and taste lubrication.It was a new kind of convenience and snack foods.
-
[1] 周春华, 陶俊, 李良俊, 等.莲藕的化学成分与生物活性研究进展[J].氨基酸和生物资源, 2007, 29 (4) :63-69. [2] 夏文水, 姜启兴, 张家骊.莲藕方便食品加工技术的研究[J].食品与机械, 2007, 23 (1) :139-142. [3] 张长贵, 董加宝, 王祯旭, 等.莲藕的营养保健功能及其开发利用[J].中国食物与营养, 2006 (1) :22-24. [4] 罗登宏, 周桃英, 袁仲, 等.莲藕多糖的降血糖活性及对体内抗氧化能力的影响[J].安徽农业科学, 2011, 39 (6) :3334-3335. [5] Hu M, Skibsted L H.Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera) [J].Food Chemistry, 2002, 76 (3) :327-333.
[6] 周桃英, 袁仲, 崔东波.莲藕多糖保健饮料抗疲劳活性实验研究[J].江苏农业科学, 2011 (1) :329-330. [7] 江筠, 王常荣, 李宁, 等.莲藕抗氧化多糖的抗HIV-1整合酶作用研究[J].南开大学学报:自然科学版, 2010, 43 (4) :42-47. [8] 周明全, 何建军, 胡中立, 等.即食莲藕产品——藕肠的研制[J].长江蔬菜, 2004 (4) :40-41. [9] 王霞.猪肉土豆泥试制工艺[J].肉类工业, 2002 (3) :20-21. [10] 姜英杰, 杨振东.紫甘薯肉丸的研制[J].肉类研究, 2011, 25 (7) :8-10. [11] 郑海波, 张献领, 马涛, 等.鲢鱼粒调味工艺的正交实验优化研究[J].安徽科技学院学报, 2012, 26 (2) :44-47. [12] 方兰兰, 胥方远, 黄泽元.莲藕净菜褐变抑制剂的筛选[J].粮食科技与经济, 2010, 35 (6) :48-49. [13] 李洁, 王清章.莲藕中的酶促褐变及其控制[J].山西食品工业, 2000 (2) :10-12. [14] 金定樑, 夏文水.柠檬酸亚锡二钠对鲜切莲藕护色作用的研究[J].食品与机械, 2011, 27 (4) :129-132. [15] 张美霞.全藕粉生产过程中护色技术的研究[J].食品工业科技, 2012, 33 (13) :283-284, 335. [16] 陈移平, 杜卫华, 孙金才, 等.水煮莲藕漂白护色工艺研究[J].食品工业科技, 2003, 24 (11) :48-49.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
