学术
摘 要:
对软包装调味笋加工的色泽和口感进行研究。研究表明，用质量分数为0．005％的NaHSO3溶液预处理原料，用质量分数为0．1％的CaCl2溶液预煮杀青10min，并用0．15％的醋酸浸泡30min，焖煮时间控制在5min，就能较好地保持新鲜笋的色泽，同时兼顾产品较高脆性和较好的滋味，达到良好口感的需要。[著者文摘]
文章出处:
《农产品加工．学刊》-2006年1期 -40-42页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2006）01-0040-03
相关文章:
Technical Process of Soft-packing Seasoning Bamboo Shoot
Bai Weidong, Zhao Wenhong, Liu Xiaoyan, Huang Jinyu （Department of Food Science, Zhongkai Agrotechnical College, Guangzhou 510225, China）
Abstract:
This paper is mainly about the technical process of soft-packing seasoning bamboo shoot. The control of its color and luster, its taste and so on are mainly studied. The study indicated when 0.005% NaHSO3 solution is adopted to treat with the raw bamboo shoot, 0.1% CaC12 solution is adopted to complete for 10 min, 0.15% acetum is introduced to marinate the shoot for 30 min before cooking, cooking is lasted for 5 min, the color and luster of fresh bamboo shoot can be keep better; when the concentration of CaCl2 solution is 0.1%, and the bamboo shoot is marinated by 0.15% acetum for 30 rain before cooking, both the high brittleness and the good taste can be achieved. So the nice mouth feels is satisfied.[著者文摘]
Key words:
bamboo shoot process; color and luster; mouth feels
基金资助:
广东省科技攻关资助项目（2004821001029）.
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