适用于冷链中式快餐的青椒配菜制备工艺研究  

Study on the process of preparation of green peppers of Chinese style fast food of cold chain

作　　者：吴星星[1] 许学勤[1] 姜启兴[1] 夏文水[1] 李新宇[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第22期264-268,共5页Science and Technology of Food Industry

摘　　要：研究了一种适合冷链中式快餐中青椒加工制备的新型工艺。以青椒为研究对象,以失重率、感官评定、黄化率、还原性VC保存率为评价指标,研究了淀粉浆浓度、青椒与淀粉浆用量比、青椒与热油用量比对产品品质的影响,确定了最佳淀粉糊化上浆条件为:淀粉浆浓度5%、青椒与淀粉浆比1:0.5(w:w)、青椒与热油比为1:0.08(w:w)。A new process of preparation of green vegetable dish for chinese style fast food of cold chain was studied.Taking green peppers as the object,according to the weight loss rate,sensory quality,etiolating rate and residual rate of reducing vitamin C of the refrigerated dish,the effect of starch concentration,ratio of green peppers and starch suspensions,ratio of green peppers and hot oil were investigated,resulting in an optimal preparing condition of starch concentration 5%,ratio of green peppers and starch slurry（w∶w） 1∶0.5 and ratio of green peppers and hot oil（w∶w） was 1∶0.08.

关 键 词：冷链 青椒 淀粉糊化 失重率 黄化率 还原性VC保存率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]