花椒嫩芽粥的研制  

Development of Zanthoxylum bungeanum Sprout Porridge

作　　者：李梦钗[1] 赵京献[1] 武亚敬[1] 秦素洁[1] 郭伟珍 LI Mengchai;ZHAO jingxian;WU Yajing;QIN Sujie;GUO Weizhen(Hebei Academy of the Science Forestry,Shijiazhuang,Hebei 050061,China)

机构地区：[1]河北省林业科学研究院,河北石家庄050061

出　　处：《农产品加工》2020年第11期23-24,共2页Farm Products Processing

基　　金：河北省农业科技成果转化资金专项项目(19826801D)。

摘　　要：通过多次重复试验总结出花椒芽粥3种配比。材料配比一:花椒嫩芽用量7 g,青豆用量160 g,水用量200 g;材料配比二:花椒嫩芽用量7 g,黄豆用量160 g,水用量200 g;材料配比三:花椒嫩芽用量7 g,青豆用量80 g,黄豆用量80 g,水用量200 g。所得花椒嫩芽粥色泽自然、风味浓郁,该方法不添加防腐剂,且能最大限度地保持鲜花椒芽的色泽品质与营养风味。Repeated tests have summed up three proportioning methods:Material proportioning 1:pepper bud 7 g,green bean 160 g,water 200 g;Material ratio 2:7 grams of prickly ash bud,160 grams of soybean and 200 grams of water;Material ratio 3:pepper bud 7 g,green bean 80 g,soybean 80 g,water 200 g.The obtained prickly ash bud porridge had natural color and strong flavor,and the methods didn't add preservative,and could maintain color quality and nutritional flavor of fresh flower prickly ash bud to the greatest extent.

关 键 词：花椒嫩芽 加工利用 营养物质 研制 

分 类 号：TS201[轻工技术与工程—食品科学]