[1]张莉等.响应面法优化五香即食芋头的工艺[J].中国调味品,2021,46(6):87-91.
Optimization of Spiced Instant Taro Processing by Response Surface Method ZHANG Li*LU Jia-diJIANG Xin-jieLV YiMIAO YueSUN Ru-qing[J].CHINA CONDIMENT,2021,46(6):87-91.
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响应面法优化五香即食芋头的工艺()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年6期
- 页码:
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87-91
- 栏目:
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- 出版日期:
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2021-06-15
文章信息/Info
- Title:
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Optimization of Spiced Instant Taro Processing by Response Surface Method ZHANG Li*LU Jia-diJIANG Xin-jieLV YiMIAO YueSUN Ru-qing
- 作者:
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张莉等
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- 文献标志码:
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A
- 摘要:
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选取优质的莱阳孤芋为原料，研究浸味时间、蒸制时间、蒸制温度、食盐添加量、花椒添加量对五香即食芋头感官品质的影响，在单因素试验结果基础上，经响应面试验优化得到五香味即食芋头最佳制备工艺条件为：浸味时间12.5h、蒸制温度100℃、蒸制时间90min、食盐添加量1.5%、花椒添加量1.0%。此条件下制得的即食五香芋头香味浓郁，口感软糯，开袋即食、方便快捷。
- Abstract:
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High quality Laiyang taro was selected as raw material.The effects of soaking time, steaming time, steaming temperature, salt addition and Chinese prickly ash addition on sensory quality of spiced instant taro were studied. Based on the results of single factor experiment, the optimal preparation conditions of spiced instant taro were obtained by response surface methodology: soaking time 12.5 h, steaming temperature 100℃, steaming time 90min, salt addition 1.5 %, Chinese prickly ash addition 1.0%. Under these conditions, the instant spiced taro was rich in fragrance, soft and glutinous in taste, and ready to eat when opening the bag, convenient and quick
更新日期/Last Update:
2021-06-15