| 风味竹笋加工工艺的研究 |
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| 引用本文： | 李思宁.风味竹笋加工工艺的研究[J].中国调味品,2012,37(1):42-44. |
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| 作者姓名： | 李思宁 |
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| 作者单位： | 四川大学轻纺与食品学院,成都,610065 |
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| 摘 要： | 文章以市售竹笋为原料,研究了风味竹笋的加工工艺,并通过正交试验设计风味竹笋的最佳配方.结果表明,用0.10％的CaCl2浸泡竹笋,可使竹笋的感官品质达到最优;通过正交试验分析得出风味竹笋的最佳配方为食盐3.5％、白糖2.5％、红油4.0％、花椒粉0.2％、I+G 0.15％,再辅以适量的其他调味料,可以加工成口感脆嫩、色泽诱人的风味竹笋.
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| 关 键 词： | 竹笋 风味竹笋 加工工艺 配方 正交试验 |
The processing technology of flavor bamboo shoots |
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| LI Si-ning.The processing technology of flavor bamboo shoots[J].China Condiment,2012,37(1):42-44. |
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| Authors: | LI Si-ning |
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| Affiliation: | LI Si-ning(Light Industry and Food College,Sichuan University,Chengdu 610065,China) |
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| Abstract: | In this paper,commercially available bamboo shoots as raw materials,to study the processing technology of flavor bamboo shoots and design the best formula by orthogonal experiment.The results showed that using 0.10% CaCl2 soaked bamboo shoots,bamboo shoots could reach the optimal sensory quality.it was obtained that the best formula of bamboo shoots by orthogonal analysis,salt 3.5%,sugar 2.5%,diesel oil 4.0%,pepper powder 0.2%,I+G 0.15%,and could be processed into a crisp texture,color and flavor attractive bamboo shoots by an appropriate amount of other seasonings supplemented. |
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| Keywords: | bamboo shoots flavor bamboo shoots processing technology formula orthogonal experimental |
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