摘要
针对水煮笋片在加工和贮藏过程中出现脆度下降而导致口感不佳的问题,进行了保脆工艺优化的研究。试验结果表明:在水煮笋片罐头加工过程中添加适量三聚磷酸钠(STPP)和氯化钙(CaCl2),可提高产品的脆嫩度;L9(34)正交试验表明,各因素对保脆作用的大小依次为:保脆剂配比>保脆剂质量浓度>保脆浸泡时间>保脆温度。当复合保脆剂比例为m(STPP)∶m(CaCl2)=1∶2、保脆剂质量浓度为1.5g.L-1、处理温度为45℃、浸泡时间为25min时,保脆效果最佳。
In order to improve the crispness leading to the taste issues in the course of boiled bamboo tablets processing and storage, crisp-keeping technology was studied in this paper. The results showed it can improve the crispness of boiled bamboo shoots by adding the amount of Sodium Tripolyphosphate and Calcium chloride. The optimum Crisp-keeping formula based on orthogonal test are following： the ratio of the composite crisp-keeping additive was sodium tripolyphosphate calcium chloride= 1 ： 2, and Crisp-keeping concentration was 1.5 g . L^-1 , 45℃ of the liquid temperature, 25 min of the soaking time.
出处
《福建农业学报》
CAS
2012年第5期550-554,共5页
Fujian Journal of Agricultural Sciences
基金
福州市科技计划项目(2010-N-54)
关键词
水煮笋
保脆
工艺优化
boiled bamboo shoots
crisp-keeping
technology optimization
