香辣麻竹笋的配方工艺研究  

Study on the Formulation Technology of Spicy Bamboo Shoots

作　　者：李俊英 李文秀 黄婷 曾洁 刘攀 刘丹[1] LI Junying;LI Wenxiu;HUANG Ting;ZENG Jie;LIU Pan;LIU Dan(Neijiang Vocational&Technical College,Neijiang 641000,China)

机构地区：[1]内江职业技术学院,四川内江641000

出　　处：《食品安全导刊》2024年第23期104-107,共4页China Food Safety Magazine

摘　　要：为丰富竹笋产品类型,以麻竹笋为原料,以感官评分为考察指标,通过单因素实验和正交实验优化调味料添加量,最终确定了香辣风味麻竹笋的最佳配方为白砂糖添加量2.0%,五香粉添加量3.0%,盐添加量2.5%,辣椒添加量2.5%。该配方制作的香辣麻竹笋方便美味、安全卫生。In order to enrich the product types of bamboo shoots,taking hemp bamboo shoots as raw materials and sensory scores as the investigation index,the amount of seasoning was optimized through single factor experiments and orthogonal experiments,and finally the optimal formula of spicy flavor hemp bamboo shoots was determined to be 2.0%white sugar,3.0%five-spice powder,2.5%salt and 2.5%chili pepper.The spicy hemp bamboo shoots made by this recipe are convenient,delicious,safe and hygienic.

关 键 词：麻竹笋 感官评定 配方优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]