青柠味山药脆片调味配方的研究
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摘要
为探讨青柠味山药脆片最佳的调味工艺,以山药为试验对象,在单因素试验基础上,通过正交试验,确定青柠味山药脆片的最佳调味配方。研究表明,青柠味山药脆片的最佳调味配方为:食盐3.0%,青柠果粉6.0%,味精1.6%,五香粉0.12%,白砂糖4.0%。最佳浸渍时间为2 h。该研究可以为山药休闲食品的开发提供理论基础。
In order to explore the best seasoning process of lime flavored yam chips,the best flavoring formula of lime flavored yam chips was determined by orthogonal test on the basis of single factor test. The study showed that the best flavoring formula for lime flavored yam chips was:salt 3.0 %,lime fruit powder 6.0 %,monosodium glutamate 1.6 %,spice powder 0.12 %,white sugar 4.0 %. The optimum immersion time was 2 h.This research can provide a theoretical basis for the development of yam snack food.
In order to explore the best seasoning process of lime flavored yam chips,the best flavoring formula of lime flavored yam chips was determined by orthogonal test on the basis of single factor test. The study showed that the best flavoring formula for lime flavored yam chips was:salt 3.0 %,lime fruit powder 6.0 %,monosodium glutamate 1.6 %,spice powder 0.12 %,white sugar 4.0 %. The optimum immersion time was 2 h.This research can provide a theoretical basis for the development of yam snack food.
引文
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[2]陈桂星,于东,施海敏,等.山药加工方法的研究进展[J].包装与食品机械,2010(5):35-38
[3]牛洁.不同山药营养成分分析及品质鉴定[D].呼和浩特:内蒙古农业大学,2010
[4]袁书林.山药的化学成分和生物活性作用研究进展[J].食品研究与开发,2008(3):176-179
[5]孙晓生,谢波.山药药理作用的研究进展[J].中药新药与临床药理,2011(3):353-355
[6]李强,任雷厉,叶青,等.山药粉加工工艺的研究[J].农产品加工(学刊),2011(12):66-69
[7]Deng Jye Yang,Jau Tien Lin.Effects of different storageconditions on steroidal saponins in yam tubers[J].Food Chemistry,2008(3):670-677
[8]邓丽娟.怀山药的组织培养及其相关研究[D].成都:四川大学,2007
[9]于东.紫山药功能性营养成分及加工技术研究[D].杭州:浙江大学,2011
[10]HaoYu Ju,Hamed M.Drying characteristics and modeling of yam slices under different relative humidity conditions[J].Drying Technology,2015(6):296-306
[11]Seth Graham-Acquaah,G.S.Ayernor,Betty Bediako Amoa.Effect of blanching and frying on textural profile and appearance of yam(Dioscorea rotundata)french fries[J].Journal of Food Processing and Preservation,2014,1(3):39-43
[12]王安建,侯传伟,黃纪念.山药真空微波冻干工艺:200610107242.6[P].2006-09-13
[13]刘璐,廖李,程薇,等.微波膨化山药脆片的加工工艺研究[J].湖北农业科学,2014(17):4126-4129,4135
[14]张宛平.油炸山药豆脆片工艺研究及货架期预测[D].武汉:武汉轻工大学,2014
[15]李栋,任广跃,汪立君.一种复合膨化怀山药粉及其制备方法中国专利:200910077227.5[P].2009-01-20
[16]刘璐,程薇.常压油炸山药脆片的工艺研究[J].食品科学技术学报,2014(6):59-65
[17]苏宇杰,杨严俊.一种新型怀山药饮料的护色工艺[J].食品与发酵工业,2012,38(7):206-211
[18]赵珺,王安建,黄纪念.真空微波冻干法制备怀山药片的研究[J].食品科技,2007(5):89-91
[19]张飞.蔬菜脆片的配方与干燥工艺比较研究[D].无锡:江南大学,2010