罗平小黄姜姜脯的工艺研究  

Process of Candied Ginger in Luoping

作　　者：黄慧福[1] 张玉丽[1] 

机构地区：[1]曲靖师范学院生物资源与环境科学学院,曲靖地方特色食品研究所,云南曲靖655011

出　　处：《食品研究与开发》2016年第8期120-123,共4页Food Research and Development

摘　　要：以罗平小黄姜为主要原料,研究烘烤温度、糖浓度、柠檬酸和EDTA 4个工艺条件对罗平小黄姜姜脯品质的影响。首先通过单因素试验得出4个工艺条件的较佳范围,再通过正交试验确定最佳组合。正交试验结果表明:制作罗平小黄姜姜脯最佳的烘烤温度为45℃(4 h的烘烤时间);最佳护色剂的浓度为柠檬酸为0.1%,EDTA为0.03%,二者相互混合,再用0.2%的氯化钙浸泡2 h;最佳的糖浓度为70%。制作出的罗平小黄姜姜脯颜色浅黄透亮,软硬适中,甜而不腻,辣而不呛。With Luoping little ginger as material,this paper studied the effects of temperature,sugar,citric acid and EDTA on the quality of candied ginge. First of all,we got a better range of the 4 technological conditions through the single factor experiment,and then determined the best combination through the orthogonal experiment. Orthogonal experimental results showed that：best baking temperature was 45 ℃（4 hours baking time）;concentration optimum color protection agent citric acid was 0.1 %,EDTA disodium 0.03 %,which were mixed together,then soaked in a 0.2 % CaCl_2 for 2 hours;sugar concentration of 70 %. The candied ginger is bright yellow,moderate hardness,sweet but not greasy,spicy but not choke.

关 键 词：罗平小黄姜 姜脯 护色 工艺条件 

分 类 号：TS264.2[轻工技术与工程—发酵工程]