酸芋茎的护脆工艺研究  

Study on Crisp Protection Technology of Sour Taro Stem

作　　者：郭茵 卢定环 农双宁 施明月 严晓敏 谢文佩[1] 谭强[1] GUO Yin;LU Dinghuan;NONG Shuangning;SHI Mingyue;YAN Xiaomin;XIE Wenpei;TAN Qiang(Department of Food Science,Guangxi University of Traditional Chinese Medicine,Nanning,Guangxi 530200,China)

机构地区：[1]广西中医药大学食品科学系,广西南宁530200

出　　处：《农产品加工》2022年第16期45-49,共5页Farm Products Processing

基　　金：广西中医药大学2020年自治区级大学生创新创业训练项目(202010600099)。

摘　　要：针对目前市面上酸芋茎普遍存在的质地绵软、脆度不佳、不耐贮藏、产品质量良莠不齐等问题,以新鲜芋茎为原料进行酸芋茎的护脆工艺研究。以质构和感官评价指标为依据,采用单因素试验和响应面试验优化酸芋茎的护脆工艺参数。结果表明,将芋茎脱水至芋茎含水量48%,添加0.14%氯化钙,11.90%食盐,腌制的酸芋茎护脆效果和品质最佳,酸芋茎色泽均匀,组织完整,具有较好的脆弹性,咸酸适宜,爽脆可口。Aiming at the problems of soft texture,poor brittleness,inability to store,and uneven product quality,which were common in sour taro stems currently on the market,fresh taro stems were used as raw materials to study the brittleness protection technology of sour taro stems.Based on the determination of texture and sensory evaluation,single factor test and response surface test were used to optimize the brittleness-protecting process parameters of sour taro stems.The results showed that dehydrating the taro stem to 48%water content,adding 0.14%calcium chloride and 11.90%salt,the pickled taro stem had the best crispness protection effect and quality.The sour taro stems were uniform in color,complete in tissue,have good crisp elasticity,suitable salt and acid,and crisp and delicious.

关 键 词：芋茎 腌制 质构 响应面 

分 类 号：S632[农业科学—蔬菜学]