即食蒲公英榨菜加工工艺研究  

Study on the Processing Technology of Instant Dandelion Pickle

作　　者：康红霞 冯金瑞[1] 李娟[1] 雷娟 姚兴海[1] KANG Hongxia;FENG Jinrui;LI Juan;LEI Juan;YAO Xinghai(Gansu Polytechnic College of Animal Husbandry&Engineering,Wuwei 733006,China)

机构地区：[1]甘肃畜牧工程职业技术学院,甘肃武威733006

出　　处：《食品安全导刊》2022年第20期144-147,共4页China Food Safety Magazine

基　　金：2021年甘肃畜牧工程职业技术学院2021年度院列科研项目(GMY202108);甘肃省教育厅2022年教育科技创新科研项目(2022B-381)。

摘　　要：本研究以武威地区野生蒲公英为原料,经过清拣、烫漂、冷却、保脆护色和脱水拌料等工艺,以产品感官评分为评价标准,利用单因素和正交试验确定了即食蒲公英榨菜调味料的最佳添加量。结果表明,即食蒲公英榨菜的最佳工艺参数为辣椒油、食盐、白砂糖和味精的添加量分别为25%、2.0%、1.5%、0.9%,此条件下生产的产品色泽鲜艳、质地均匀、口感爽利,可以为蒲公英产业化发展研究提供理论基础。In this study,wild dandelion in Wuwei area was used as raw material,through the process of sorting,blanching,cooling,crisp and color protection,dehydration and other materials,sensory score of products as evaluation standard,single factor and orthogonal test to determine the best amount of instant dandelion mustard seasoning.The results showed that the optimal technological parameters of instant pickled dandelion were as follows:the addition amount of pepper oil,salt,sugar and monosodium glutamate were 25%,2.0%,1.5%and 0.9%,respectively.Under these conditions,the products were bright in color,uniform in texture and refreshing in taste,which could provide theoretical basis for the development of dandelion industrialization.

关 键 词：蒲公英 即食 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]