风味糯米藕的工业化加工工艺研究  

Study on Industrial Processing Technology of Flavored Lotus Root Stuffed with Glutinous Rice

作　　者：高维[1] 余萃[1] 阚琳鹏 GAO Wei;YU Cui;KAN Lin-peng(College of Economics and Management,Wuchang Institute of Technology,Wuhan 430065,China)

机构地区：[1]武昌工学院经济与管理学院,武汉430065

出　　处：《中国调味品》2022年第2期122-125,共4页China Condiment

基　　金：武昌工学院2019年科研项目(2019KY08)。

摘　　要：糯米藕在工业化生产中容易出现的两个问题是色泽发生褐变、质地软化。选用氯化钠、柠檬酸、抗坏血酸3种护色剂,首先将3种物质作为单一护色剂进行单因素试验,然后在单因素试验的基础上进行正交试验,最终得出效果最优的复合护色剂溶液配比为:氯化钠浓度为0.3%,柠檬酸浓度为0.4%,抗坏血酸浓度为0.2%,最佳的护色处理时间为50 min。此外,还研究了CaCl_(2)作为硬化剂时最佳的浓度为0.7%,浸泡时间为10 min。根据上述研究所得的工艺条件,所制作出的糯米藕口感、质地、色泽俱佳。Two problems in industrial production of lotus root stuffed with glutinous rice are browned and softened in texture.Sodium chloride,citric acid and ascorbic acid are selected as the three color fixatives.Firstly,the three substances are used as single color fixatives for single factor test,and then orthogonal test is conducted on the basis of single factor test.Finally,the optimal composite color fixative solution ratio is sodium chloride concentration 0.3%,citric acid concentration 0.4%and ascorbic acid concentration 0.2%,the best color protection treatment time is 50 min.In addition,the optimum concentration of CaCl_(2) as hardener is 0.7%and soaking time is 10 min.According to the technological conditions,the lotus root stuffed with glutinous rice has excellent taste,texture and color.

关 键 词：褐变 硬化 护色 工业化生产 

分 类 号：TS202.1[轻工技术与工程—食品科学]