酸香糟辣笋加工工艺研究  

Study on the Processing Technology of Sour Spicy Bamboo Shoots

作　　者：杨闽 刘永飞 彭婧 吴茂钊 张建强 YANG Min;LIU Yongfei;PENG Jing;WU Maozhao;ZHANG Jianqiang(Department of Light Industry and Chemical Engineering,Guizhou Industry Technical College,Gui'an,Guizhou 561116,China;Culture and Tourism Guizhou Cuisine Development Collaborative Innovation Center,Guizhou Industry Technical College,Gui'an,Guizhou 561116,China;Guizhou Wu Maozhao Skills Master Studio,Gui'an,Guizhou 561116,China;Guizhou Big Data Ecological Food Agricultural Product Engineering Center,Guizhou Industry Technical College,Gui'an,Guizhou 561116,China;Zunyi Honghuagang District Cooking Association,Zunyi,Guizhou 563300,China)

机构地区：[1]贵州轻工职业技术学院轻工化工系,贵州贵安561116 [2]贵州轻工职业技术学院文化与旅游系黔菜发展协同创新中心,贵州贵安561116 [3]贵州省吴茂钊技能大师工作室,贵州贵安561116 [4]贵州轻工职业技术学院贵州大数据生态食品农产品工程中心,贵州贵安561116 [5]遵义市红花岗区烹饪协会,贵州遵义563300

出　　处：《农产品加工》2025年第6期52-54,59,共4页Farm Products Processing

基　　金：贵州省社会科学联合会项目2020年贵州理论创新课题(联合课题)“贵州辣椒蘸水产业发展策略研究”(GZLCLH-2020-001);贵州省教育厅2024年高校人文社会科学研究项目“贵州黔菜公共品牌研究”(2024RW100);贵州传统饮食习俗及成因研究(2024RW294)。

摘　　要：中国人食用竹笋历史悠久,竹笋含有丰富的蛋白质、糖类、氨基酸及人类必需微量元素,营养价值较高。以鲜笋、糟辣椒、食用油为主要原料,辅以其他调味品,研制酸香糟辣笋。采用单因素试验及正交试验探究酸味、辣味、咸味比例对酸香糟辣笋风味的影响。通过感官品评得到酸香糟辣笋最佳工艺配方为酸味、辣味、咸味的最佳配比2∶1∶1。Chinese people have a long history of eating bamboo shoots,which are rich in protein,sugars,amino acids and trace elements necessary for human beings,and have high nutritional value.With fresh bamboo shoots,dried chili pepper and edible oil as the main raw materials,supplemented by other condiments,sour spicy bamboo shoots were prepared.Single-factor test and orthogonal test were used to study the effect of sour,spicy and salty taste ratio on the flavor of hot bamboo shoots.Through sensory evaluation,the optimal process formula of sour spicy bamboo shoots ratio was sour flavor∶spicy flavor∶salty flavor 2∶1∶1.

关 键 词：鲜笋 糟辣椒 酸香糟辣笋 研制 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]