竹笋调味笋配方及保鲜加工工艺研究  

Study on the Formula and Preservation and Processing Technologyof Seasoning Bamboo Shoots

作　　者：许文广 杨震宇 XU Wen-guang;YANG Zhen-yu(School of Culinary Science and Technology,Jiangsu College of Tourism,Yangzhou 225000,China;School of Tourism Management,Yili Silk Road Vocational College,Yili 835000,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225000 [2]伊犁丝路职业学院旅游管理学院,新疆伊犁835000

出　　处：《中国调味品》2021年第9期112-116,共5页China Condiment

基　　金：2018年度江苏省教育科学“十三五”规划课题、重点自筹项目(B-b/2018/03/33)。

摘　　要：竹笋高纤、低脂、营养丰富,将其进行适度的调味,经过杀菌、封坛、包装得到相应的调味笋休闲食品。因其调味配方较多,加工技术较为复杂,易造成微生物生长,影响调味笋的口感与保鲜效果。因此,选用香辛料并将其设定为清香型与麻辣型对原料进行调味,在处理的过程中使用漂烫技术抑制微生物的生长。以感官评价与保鲜效果评价作为试验指标,在多轮试验的基础上,通过正交试验确定其最佳的调味配方与保鲜工艺:使用足量调味剂,漂烫处理,封坛时间设定为60d,为调味笋休闲食品的发展提供了理论依据。Bamboo shoots have high fiber,low fat and are abundant in nutrients.The corresponding seasoning bamboo shoots leisure food is obtained by appropriate seasoning,sterilization,sealing and packaging.Due to its numerous flavoring formula and complicated processing technology,it is easy to cause the growth of microorganisms,which affects the taste and preservation effect of seasoning bamboo shoots.Therefore,the spices are selected and set as the two parts of aroma flavor and spicy flavor,and the blanching technology is used to inhibit the growth of microorganisms in the processing.Taking sensory evaluation and preservation effect evaluation as the experimental indexes,on the basis of multiple rounds of experiments,the optimal seasoning formula and preservation technology are determined by orthogonal test:using sufficient seasoning agent,blanching treatment,sealing time is 60 days,it has provided a theoretical basis for the development of seasoning bamboo shoots leisure food.

关 键 词：调味笋 保鲜工艺 调味配方 加工技术 

分 类 号：TS201.1[轻工技术与工程—食品科学]