Processing Technique of Instant Flavored Daylily(Hemerocallis citrina Baroni)  

即食风味金针菜的加工工艺(英文)

作　　者：童斌[1] 杨薇红[1] 贾君[1] 洪文龙[1] 韩艳丽[1] 李志强[2] 王毓宁[2] 

机构地区：[1]江苏农林职业技术学院,江苏句容212400 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《Agricultural Science & Technology》2016年第3期751-755,共5页农业科学与技术（英文版）

基　　金：Supported by the Fund for Independent Innovation of Agricultural Sciences in Jiangsu Province(CX(12)3080)~~

摘　　要：This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The pickling process of the instant flavored daylily was conducted at an optimal crisp-keeping Ca Cl2 concentration at 0.050%, cooking time of 5 min, pickling time of 6 h and a salt concentration of 4%. The effects of various factors on product taste were in order of salt concentrationcooking timepickling timeCa Cl2 concentration.The obtained product has the characteristics of strong fragrance, crisp delicious taste and unique flavor with stomachic effect.探讨了以泡发后的干制金针菜为原料,经过多道工序加工而成的一种即食性腌制熟食品的配方、工艺,利用正交试验找出最佳配方与工艺方法,在即食风味金针菜的泡制过程中采用的工艺为:最适保脆浓度为0.050%的Ca Cl_2,煮制时间为5 min,泡制时间为6 h,食盐浓度为4%。各工艺条件的影响效果从强到弱依次为食盐浓度、煮制时间、泡制时间、Ca Cl_2浓度。制得产品的特点是成品香气特别浓郁,风味独特,组织嫩脆,具有增进食欲的作用。

关 键 词：DAYLILY INSTANT FLAVOR Processing technique 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]