酸浆发酵生产豌豆凉粉的工艺优化  

Optimization of process for pea jelly produced by physalis

作　　者：何腊平[1,2] 杨令[1,2] 胡斌[1,2] 朱秋劲[1,2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品与机械》2013年第2期195-198,共4页Food and Machinery

基　　金：贵州农畜产品贮藏与加工重点实验室建设(编号:黔科合计Z字[2012]4001)

摘　　要：对传统的豌豆凉粉制作工艺进行优化,得到感官质量优良、凝胶性能好且保鲜时间长的豌豆凉粉的最佳工艺条件。通过L(934)正交设计试验优化酸浆发酵时间、酸浆发酵温度、豌豆浸泡温度、加热熬煮时间,以获得最佳品质的豌豆凉粉。结果表明:最佳工艺条件为酸浆发酵时间48 h,发酵温度25℃,豌豆浸泡温度30℃,熬煮时间70 min。采用最优工艺生产的豌豆凉粉不仅具有良好的感官品质,而且凝胶强度能满足产品运输的要求。Abstracts Objective： Optimized the traditional process of the pea jel- ly, and the optimal process conditions were gotten with good sensory quality, gel performance and long time fresh. Methods： Optimization of physalis fermentation time, the physalis fermentation temperature, peas soaking temperature and cooking time was carried out to make good pea jelly by L9（34） orthogonal design. Results： the optimal conditions was obtained： Physalis fermentation time 58 h, fermentation temperature 25℃ pea soaking temperature 30 ℃, cooking time 70 min. The pea jelly pro- duced by optimal production process is not only good sensory quality but also its gel strength can be to meet thee requirements of the product transport.

关 键 词：豌豆粉 酸浆 工艺优化 感官评价 凝胶性能 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]