茄子干的研制  

Development of Dried Eggplant

作　　者：张永清[1] 徐志文 王德国[1] 肖付刚[1] 杨晓露[1] ZHANG Yong-qing;XU Zhi-wen;WANG De-guo;XIAO Fu-gang;YANG Xiao-lu(Henan Engineering Laboratory of Products and Equipment for Rapid Detection of Biomarkers,Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety,College of Food and Pharmacy,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院河南省食品安全生物标识快检技术重点实验室,生物标识快检产品与装备河南省工程实验室,河南许昌461000

出　　处：《中国调味品》2021年第8期115-118,共4页China Condiment

基　　金：河南省科技厅科技攻关项目(202102310468);许昌学院第四批重点专业建设项目(食品科学与工程)。

摘　　要：以茄子、糯米粉为主要原料,进行茄子干的研制。在单因素试验的基础上进行正交试验,通过感官评定对茄子干的工艺配方进行优化。结果表明,影响茄子干品质的主次因素依次为烘干时间、白糖添加量、辣椒添加量和漂煮时间。茄子干的最佳工艺配方为:紫茄子200 g,糯米粉50 g,大蒜5 g,白糖5 g,辣椒1 g,味精0.15 g,食盐1 g,漂煮时间11 min,烘干时间10 h,此工艺配方制得的茄子干品质良好。The eggplant and glutinous rice flour are used as the main raw materials to develop the dried eggplant.On the basis of single factor test,orthogonal test is carried out to optimize the technological formula of dried eggplant by sensory evaluation.The results show that the main and secondary factors affecting the quality of dried eggplant are drying time,sugar additive amount,chili additive amount and boiling time.The optimal technological formula of dried eggplant is purple eggplant 200 g,glutinous rice flour 50 g,garlic 5 g,sugar 5 g,chili 1 g,monosodium glutamate 0.15 g,salt 1 g,boiling time 11 min and drying time 10 h.The dried eggplant made under such technological formula has good quality.

关 键 词：茄子 工艺 配方 感官评定 优化 

分 类 号：TS205.1[轻工技术与工程—食品科学]