青麦仁预制菜肴加工工艺的研究  

Study on the Processing Technology of Green Wheat Berry Prepared Dishes

作　　者：宋范范 张康逸[1] 杨妍 杨帆 何梦影 SONG Fan-fan;ZHANG Kang-yi;YANG Yan;YANG Fan;HE Meng-ying(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《保鲜与加工》2020年第1期155-159,共5页Storage and Process

基　　金：河南省科技开放合作项目(152106000054);河南省重大科技专项(151100111300)

摘　　要：以青麦仁为主要原料,对青麦仁预制菜肴的配方和加工工艺进行研究。结果表明,原料包最佳工艺为:熟制时间2 min,熟制温度95℃,炒制时间2 min,炒制油量4%,炒制温度165℃;以400 g青麦仁为基准,酱包的最佳配方为:蔗糖14 g,食盐1.5 g,酱油10 g,色拉油15 g,淀粉1 g,黄原胶0.05 g,单硬脂酸甘油酯0.24 g;原料包和酱包的储藏试验结果表明:经过灭菌后的酱包和原料包在储藏第30天时的菌落总数分别为1.9 lg(CFU/g)和3.0 lg(CFU/g),符合食品标准规定。The formula and processing technology of prepared green wheat berry dishes were studied with the green wheat berry as raw materials. The results showed that, the optimum technology conditions of material packet were as follows: cooking time 2 min, cooking temperature 95 ℃, frying time 2 min, oil amount for frying 4%, and frying temperature 165 ℃. The best formula of sauce packet(with 400 g green wheat berry as basis) was:sugar 14 g, salt1.5 g, soy sauce 10 g, salad oil 15 g, starch 1 g, xanthan gum 0.05 g, and glycerol monostearate 0.24 g. After 30 days of storage, the total colony counts of sterilized sauce packet and material packet were 1.9 lg(CFU/g) and 3.0 lg(CFU/g)respectively, which met the requirements of food standard.

关 键 词：青麦仁 预制菜肴 加工工艺 酱包 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]