新疆虎皮辣椒预制菜护绿保脆工艺
The Technology of Green Protection and Brittleness Protection of Xinjiang Tiger Skin Pepper Prepared Dish
李逸婷 1饶金美 1马杰 1邓文奇 1宋一诺 1周建中1
作者信息
- 1. 新疆农业大学食品科学与药学学院(乌鲁木齐 830052)
- 折叠
摘要
研究以辣椒为原料,通过单因素试验结合响应面试验方法探究新疆虎皮辣椒预制菜护绿保脆的最佳工艺.结果表明:最佳工艺条件为茶多酚添加量0.02％、山梨酸钾的添加量0.025％、氯化钙添加量0.20％.此条件下制得的新疆虎皮辣椒预制菜总体感官品质良好,护绿护脆工艺能有效提升并保持其色泽和口感,为预制菜的加工提供一定的技术指导.
Abstract
In this study,using pepper as raw material,the best technology of green and crisp preservation of Xinjiang tiger skin pepper prefabricated vegetable was investigated by single factor combined with response surface test.The results showed that the optimum processing conditions were as follows:tea polyphenol content 0.02％,potassium sorbate content 0.025％,and calcium chloride content 0.20％.Under these conditions,the prepared Xinjiang tiger skin pepper vegetables had good sensory quality,and the green and brittle protection technology could effectively improve and maintain its color and taste,and provide certain technical guidance for the processing of prepared vegetables.
关键词
辣椒/预制菜/护绿保脆Key words
pepper/prepared dish/green protection and brittleness protection引用本文复制引用
基金项目
大学生创新创业训练计划(S202310758030)
出版年
2024
NETL
NSTL
万方数据