工业化宫保鸡丁产品中莴笋前处理加工品质关键技术研究  

The Research of Key Technologies for Pretreatment of Lettuce in Industrial Kung Pao Chicken Cuisine

作　　者：黄静[1] 罗丹 邓楷 游敬刚[1] 孔双 HUANG Jing;LUO Dan;DENG Kai;YOU Jin-gang;KONG Shuang(Sichuan Academ,y of Food and Fermentation INdustries,Wenjiang Sichuan 611130;Chengdu University of Traditional Chinese Medicine,Wenjiang Sichuan 611130)

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130 [2]成都中医药大学温江校区,四川温江611130

出　　处：《食品与发酵科技》2018年第5期25-31,共7页Food and Fermentation Science & Technology

基　　金：2014-2017成都市创新驱动发展试点示范项目:郫县中国川菜科技产业化基地建设;2018-2019四川省技术造与转型升级资金专项资金农产品深加工项目:精品川菜产业化开发示范

摘　　要：以莴笋茎干为原料,色泽和脆度为感官考核指标,通过对比漂烫温度、漂烫时间、漂烫液浓度和保护液的浓度对宫保鸡丁中配菜莴笋颜色及脆度的影响,确定工业化宫保鸡丁中莴笋最优护绿保脆参数。结果表明:漂烫温度85℃,漂烫时间1.5min,漂烫液的浓度为0.03%碳酸钠,保护液浓度为0.3%氯化钙,该参数条件处理后的莴笋能够在工业化宫保鸡丁中保持良好的颜色及脆度,使得其口感、风味、脆度和色泽几种品质最佳。Used lettuce stems as research raw material. Color and brittleness were used as sensoJ.T evaluation indi- cator. The blanching time, blanching temperature, concentration of the blanching liquid, concentration of protection liquid were studied as comparison groups to evaluate the color and brittleness of Lettuce in industrial Kung Pao Chicken dishes. The results show that good color and brittleness in the industrialized Gongbao diced chicken, mak- ing its taste, flavor, brittleness and color of the best several qualities by blanching at 85℃ for 1.5min. in 0.03% Na2CO3 solution and Hardening in the 0.3 % CaCl2 solution

关 键 词：工业化 宫保鸡丁 莴笋 品质 影响 

分 类 号：TS202.3[轻工技术与工程—食品科学]