天麻清汤火锅底料加工工艺研究  

Processing technology of Gastrodia elata light hot pot condiment

作　　者：何鸿 蒋纬[1] 卢远兴 丁先先 HE Hong;JIANG Wei;LU Yuanxing;DING Xianxian(Zunyi Medical and Pharmaceutical College,Zunyi 563006,China)

机构地区：[1]遵义医药高等专科学校,贵州遵义563006

出　　处：《安徽农学通报》2024年第18期91-94,共4页Anhui Agricultural Science Bulletin

基　　金：遵义市科技计划项目“‘遵义天麻粉’加工工艺研发及相关产品加工技术企业标准探究创新人才团队”(遵市科合HZ字〔2021〕217号)。

摘　　要：探究天麻清汤火锅底料加工工艺,以拓宽其附加值。设置了以红天麻粉添加量、油脂复配比例和食盐添加量为变量,以感官品质为指标的单因素试验和正交试验。结果表明,以红天麻粉添加量5%、油脂复配比例1∶3和食盐添加量6%制备的火锅底料综合评分最高,其产品色泽透亮,凝固性较好,煮沸后鲜香浓郁,回味醇美,口感柔和;油脂理化指标和微生物指标均符合标准,营养成分含量较高。该产品的研制为天麻产品的开发利用提供了新方向。To explore the processing technology of Gastrodia elata light soup hot pot condiment and broaden its added value.Single factor and orthogonal experiments were conducted with sensory quality,oil and microorganisms as the main factors,including the amount of Gastrodia elata powder added,the proportion of oil and fat compound,and the amount of salt added.The results showed that the quality of the hot pot condiment had the highest comprehensive score when the Gastrodia elata powder was 5%,the oil to fat ratio was 1∶3,and the salt was 6%.The product had a bright color,good solidification,and after boiling,it had a fresh and rich aroma,a mellow aftertaste,and a soft taste.The physico⁃chemical and microbiologiod indicators of the product oil met the standards,and the nutritional content was relatively high.The development of this product provided a new direction for the development and utilization of Gastrodia elata.

关 键 词：火锅底料 红天麻 油脂配比 感官品质 

分 类 号：R282[医药卫生—中药学]