两种川式调味即食型黄花菜复水工艺及配方研究-《中国调味品》

文章信息/Info

Title:: Study on the technological formula of two kinds of Sichuan style seasoning and instant broccoli

摘要:: 本文对两种常见川式调味（泡椒味和麻辣味）的黄花菜的加工工艺及配方进行了研究。以复水前后黄花菜黄酮、多糖、蛋白质等含量的变化，探究最优化的黄花菜复水工艺。在单因素实验明确了料液比、浸泡水温、蒸煮时间、蒸煮温度对黄花菜相关品质的影响结果的基础上，采用正交分析的方法进行优化。得到黄花菜最佳复水工艺为：料液比1:6，浸泡水温80℃，蒸煮温度90 ℃，蒸煮时间3 min。黄酮含量为31.7 mg/100g，多糖含量为13.7mg/100g，蛋白质含量为5.0g/100g。将复水后的黄花菜进行调味，最佳结果为：麻辣味黄花菜的最佳配方为盐1.0 g、味精1.5 g、花椒油4.0 mL、辣椒油18.0 mL；泡椒味黄花菜的最佳配方为盐1.0 g、鸡精2.0 g、姜蒜汁5.0 mL、泡椒水60 mL、糖1.0 g、醋1.0 mL。为即食型黄花菜的制作提供了研究基础。

Abstract:: In this paper, the processing technology and formula of two kinds of Sichuan style seasoning (pickled pepper and spicy flavor) were studied. The optimal rehydration process of day lily was explored by changing the contents of flavonoids, polysaccharides and protein before and after rehydration. On the basis of single factor experiment, the effects of solid-liquid ratio, soaking water temperature, cooking time and cooking temperature on the quality of day lily were studied by orthogonal analysis. The optimum rehydration process was obtained as follows: the ratio of material to liquid was 1:6, the soaking temperature was 80 ℃, the cooking temperature was 90 ℃, and the cooking time was 3 min. The contents of flavonoids, polysaccharides and protein were 31.7 mg/100 g, 13.7 mg/100 g and 5.0 g/100 g respectively. The results showed that the best formula of hot and spicy day lily was 1.0 g salt, 1.5 g monosodium glutamate, 4.0 mL zanthoxylum oil and 18.0 mL chili oil; the best formula of pickled pepper was 1.0 g salt, 2.0 g chicken essence, 5.0 mL ginger and garlic juice, 60 mL pickled pepper water, 1.0 g sugar and 1.0 mL vinegar. It provides a research basis for the production of instant day lily.