两种川式调味即食型黄花菜复水工艺及配方研究  

Study on the Rehydration Technology and Formula of Two Kinds of Sichuanstyle Seasoning Instant Hemerocallis citrina Baroni

作　　者：戢得蓉 雷敏 杨文珺 王洁 李佳 JI De-rong;LEI Min;YANG Wen-jun;WANG Jie;LI Jia(College of Food and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,成都610100

出　　处：《中国调味品》2021年第5期101-106,共6页China Condiment

基　　金：四川旅游学院科研创新团队基金(2018SCTUTD05);四川省科技计划项目(2019YJ0343)。

摘　　要：对两种常见川式调味(泡椒味和麻辣味)的黄花菜的加工工艺及配方进行了研究。以复水前后黄花菜黄酮、多糖、蛋白质等含量的变化,探究最优化的黄花菜复水工艺。在单因素试验明确了料液比、浸泡水温、蒸煮时间、蒸煮温度对黄花菜相关品质的影响结果的基础上,采用正交试验分析的方法进行优化,得到黄花菜最佳复水工艺为:料液比1∶6,浸泡温度80℃,蒸煮温度90℃,蒸煮时间3 min,黄酮含量为31.7 mg/100 g,多糖含量为13.7 mg/100 g,蛋白质含量为5.0 g/100 g。将复水后的黄花菜进行两种常见川式调味加工,所得结果为:麻辣味黄花菜的最佳配方为盐3.75 g、味精2.6 g、花椒油20 g、辣椒油62.5 g;泡椒味黄花菜的最佳配方为盐3.75 g、鸡精2.0 g、姜蒜汁8.0 g、泡椒水75 g、糖2.0 g、醋7.5 g,为即食型黄花菜的制作提供了研究基础。In this paper,the processing technology and formula of two kinds of Sichuan-style seasoning Hemerocallis citrina Baroni(pickled pepper flavor and spicy flavor)are studied.The optimal rehydration process of Hemerocanis citrna Baroni is explored by the changes in the contents of flavonoids,polysaccharides and protein of Hemerocanis citrna Baroni before and after rehydration.On the basis of single factor experiment,the effects of solid-liquid ratio,soaking water temperature,cooking time and cooking temperature on the quality of Hemerocanis citrna Baroni are studied,and the orthogonal analysis method is used to optimize the results.The optimal rehydration process of Hemerocanis citrna Baroni is attained as follows:the ratio of solid to liquid is 1∶6,the soaking temperature is 80℃,the cooking temperature is 90℃,and the cooking time is 3 min.The content of flavonoids,polysaccharides and protein is 31.7 mg/100 g,13.7 mg/100 g,5.0 g/100 g respectively.The rehydrated Hemerocanis citrna Baroni is processed with two kinds of common Sichuan-style seasonings,the results show that the optimal formula of spicy Hemerocanis citrna Baroni is 3.75 g salt,2.6 g monosodium glutamate,20 g pepper oil and 62.5 g chili oil.The optimal formula of pickled pepper-flavor Hemerocanis citrna Baroni is 3.75 g salt,2.0 g chicken essence,8.0 g ginger and garlic juice,75 g pickled pepper water,2.0 g sugar and 7.5 g vinegar,which has provided a research basis for the preparation of instant Hemerocanis citrna Baroni.

关 键 词：即食型黄花菜 麻辣味 泡椒味 复水工艺 排队评分法 

分 类 号：TS201.1[轻工技术与工程—食品科学]