重组海芦笋脆片配方及加工工艺研究  

Study on the Formula and the Processing Technology of Recombinant Salicornia bigelovii Torr.Chips

作　　者：张飞[1] 张憨[1] 徐保国[1] 朱铖培 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]江苏大丰盐土大地农业科技有限公司,江苏大丰224145

出　　处：《食品与生物技术学报》2011年第1期25-31,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(30972058)

摘　　要：以海芦笋为主要原料,并添加增色增香增味物质及助成型物质,用真空微波与真空干燥联合干燥技术生产重组脆片。固定海芦笋添加量为70 g,研究增色增香增味物质不同添加量,糯米粉、蔗糖、花生蛋白粉不同添加量及不同煮制调味时间对产品品质的影响,感官评定结果表明:当添加胡萝卜9 g,白芝麻8 g,味精0.05 g时,产品品质最好;正交试验显示:糯米粉添加量为8 g,蔗糖添加量为4.5 g,花生蛋白粉的添加量为4 g,最佳煮制调味时间为6 min时产品质量最佳。The aim of this study was to develop the optimum process parameters for Salicornia bigelovii Torr by the combination of vacuum and microwave technique. For improvement of the color, aroma and flavor of Salicornia bigelovii Tort, food additives and dry techniques were adopted. The formulation made of Salicornia bigelovii Torr. 70 g, carrot 9 g, white sesame 8 g, and MSG 0.05 g resulted in highest sensory appreciation. A farther study tested the effect of glutinous rice flour, sucrose, peanut protein powder and different boiling time on the product＇s quality. For this an orthogonal test was used and gave an optimum product＇s quality at the combination glutinous rice flour 8 g, sucrose 4.5 g and peanut protein powder 4 g and boiling time was 6 min.

关 键 词：海芦笋 重组 配方 联合干燥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]