板栗调味酱的生产工艺
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摘要
以板栗为主要原料,开发研制风味较好、酱香味浓郁的板栗调味酱。对其生产过程中板栗预处理工艺及板栗调味酱的配方进行研究。结果表明,板栗预煮时间7 min、切丁时板栗颗粒有较好成型;板栗切丁为5 mm×5mm×5 mm的颗粒进行油炸处理,油温在120℃,油炸时间6 min,油料质量比1︰2时,炸出的板栗风味、色泽均佳;板栗调味酱最佳配方为:板栗60 g (其中板栗丁40 g、板栗浆20 g),黄豆酱15 g,白砂糖3.0 g,辣椒粉1.3 g,花椒粉0.6 g。用该工艺和配方制出的板栗调味酱酱体红润油亮,黏稠度好,板栗粒大小均匀呈金黄色,板栗香味浓郁,酱香味适宜,风味调和,麻辣爽口,甜、咸、鲜味适中,咀嚼性好。
Chinese chestnut as main raw material to develop delicious flavoring paste of Chinese chestnut. The pretreatment process of Chinese chestnut in the production process of the flavoring paste, and the formula were studied. The results showed when precooking time of Chinese chestnut was 7 min, Chinese chestnut dicing had a better shape; and when the dicing size was 5 mm×5 mm×5 mm, the oil temperature at 120 ℃, the frying time of 6 min, ratio of oil to material of 1︰2, the fried Chinese chestnut granules had a good flavor and color. The best formula was as follows: Chinese chestnut 60 g(Chinese chestnut granules 40 g, Chinese chestnut pulp 20 g), soybean paste 15 g, sugar 3.0 g, capsicum 1.3 g and pepper 0.6 g. The product was red bright and luster, and it had a good viscosity; The chestnut granules was in point size and had rich aroma; The flavoring paste was very delicious and the taste of sweet, salty, and umami was suitable; the chewiness was good.
Chinese chestnut as main raw material to develop delicious flavoring paste of Chinese chestnut. The pretreatment process of Chinese chestnut in the production process of the flavoring paste, and the formula were studied. The results showed when precooking time of Chinese chestnut was 7 min, Chinese chestnut dicing had a better shape; and when the dicing size was 5 mm×5 mm×5 mm, the oil temperature at 120 ℃, the frying time of 6 min, ratio of oil to material of 1︰2, the fried Chinese chestnut granules had a good flavor and color. The best formula was as follows: Chinese chestnut 60 g(Chinese chestnut granules 40 g, Chinese chestnut pulp 20 g), soybean paste 15 g, sugar 3.0 g, capsicum 1.3 g and pepper 0.6 g. The product was red bright and luster, and it had a good viscosity; The chestnut granules was in point size and had rich aroma; The flavoring paste was very delicious and the taste of sweet, salty, and umami was suitable; the chewiness was good.
引文
[1]付红军,彭香莲,周丽媛.板栗果酱的制备研究[J].湖北农业科学,2010(8):1956-1958.
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[5]汪芳安.板栗食品加工概况[J].武汉工业学院学报2002(4):27-30.
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[7]BRENMAN T C.Involvement of hydrogen peroxide in the regulation of senescence in pear[J].Plant Physiol,1997(59):411-416.
[8]陶月良,邱君正,林华,等.板栗果实过氧化物酶与多酚氧化酶特性的研究[J].食品科学,2001,22(5):61-67.
[9]张水华.食品感官评定[M].广州:华南理工大学出版社1999:79-84.
[10]赵力超,陈洁兰.两种新型板栗脆粒工艺的比较研究[J].食品工业科技,2009(3):190-192.
[2]罗凤莲,夏延斌,欧阳建勋.我国板栗制品加工现状与思索[J].食品与机械,2004(1):45-47.
[3]刘丽莉,马美湖,杨协力.板栗饮料加工的关键技术研究[J].食品与机械,2008(5):117-121.
[4]李荣林.板栗的营养与加工[J].江苏食品与发酵,2000(3):38-40.
[5]汪芳安.板栗食品加工概况[J].武汉工业学院学报2002(4):27-30.
[6]高海生,常学东.干果贮藏加工技术[M].北京:化学工业出版社,2007,104:6-7.
[7]BRENMAN T C.Involvement of hydrogen peroxide in the regulation of senescence in pear[J].Plant Physiol,1997(59):411-416.
[8]陶月良,邱君正,林华,等.板栗果实过氧化物酶与多酚氧化酶特性的研究[J].食品科学,2001,22(5):61-67.
[9]张水华.食品感官评定[M].广州:华南理工大学出版社1999:79-84.
[10]赵力超,陈洁兰.两种新型板栗脆粒工艺的比较研究[J].食品工业科技,2009(3):190-192.