即食乌龙头黄花菜复合食品加工工艺研究  

Study on Processing Technology of Instant Aralia chinensis L.and Daylily Compound Food

作　　者：李玉梅[1,2] 胡生海 李明泽[1,2] 李玉新 王学喜[1,2] 李梅 张霁红[1,2] LI Yu-mei;HU Sheng-hai;LI Ming-ze;LI Yu-xin;WANG Xue-xi;LI Mei;ZHANG Ji-hong(Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processing Technology,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,兰州730070

出　　处：《中国调味品》2024年第3期132-136,共5页China Condiment

基　　金：甘肃省农业科学院重点研发计划项目(2020GAAS20);甘肃省农业科学院科技成果孵化项目(2020GAAS14);甘肃省科技厅重点研发计划项目(21YF1NA368)。

摘　　要：为延申乌龙头和黄花菜的产业链和综合利用,优化乌龙头黄花菜复合食品的品质,以新鲜乌龙头和黄花菜为主要原料,以食用植物油、食盐、白砂糖、香辛料为调味料,通过单因素试验确定调味料的种类和添加量,通过正交试验确定乌龙头黄花菜复合食品调味料的配比。正交试验结果表明,食盐添加量1.4%、香辛料添加量0.45%、白砂糖添加量4%、食用植物油添加量9%时可制得色泽诱人、口感鲜嫩香脆、乌龙头甘醇味浓、营养丰富的乌龙头黄花菜复合食品,其感官评分为98.47分。该生产工艺和方法合理,安全可靠,值得推广。In order to extend the industrial chain and comprehensive utilization of Aralia chinensis L.and daylily,and optimize the quality of Aralia chinensis L.and daylily compound food,with fresh Aralia chinensis L.and daylily as the main raw materials,edible plant oil,salt,white granulated sugar and spices as the seasonings,the types and addition amount of seasonings are determined by single factor test,and the proportion of seasonings of Aralia chinensis L.and daylily compound food is optimized by orthogonal test.Orthogonal test results show that when the addition amount of salt,spices,white granulated sugar and edible plant oil is 1.4%,0.45%,4%,9% respectively,the obtained Aralia chinensis L.and daylily compound food has attractive color,tender and crispy taste,strong flavor and mellow taste of Aralia chinensis L.and rich nutrition,and the sensory score is 98.47 points.The production process and method is reasonable,safe,reliable and worth popularizing.

关 键 词：乌龙头 黄花菜 复合食品 加工工艺 研究 

分 类 号：TS201.1[轻工技术与工程—食品科学]