风味藕泥的生产工艺研究

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。 

Processing technique of flavor lotus root paste

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.