[1]李 勇,陈尚龙,郑 义,等.桂花牛蒡酥片制备工艺研究[J].徐州工程学院学报(自然科学版),2017,(1):44-48.
 LI Yong,CHEN Shanglong,ZHENG Yi,et al.Study on Preparation Technology of Osmanthus Burdock Crisp Slices[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2017,(1):44-48.
点击复制

桂花牛蒡酥片制备工艺研究()
分享到:

《徐州工程学院学报》(自然科学版)[ISSN:1674-358X/CN:32-1789/N]

卷:
期数:
2017年第1期
页码:
44-48
栏目:
专家特稿
出版日期:
2017-02-28

文章信息/Info

Title:
Study on Preparation Technology of Osmanthus Burdock Crisp Slices
文章编号:
1674-358X(2017)01-0044-05
作者:
李 勇1 陈尚龙1郑 义1徐子宇1王 飞2周文辉1
1.徐州工程学院 食品(生物)工程学院,江苏 徐州 221018; 2.徐州旺达农副产品有限公司,江苏 丰县 221700
Author(s):
LI Yong1CHEN Shanglong1 ZHENG Yi1 XU Ziyu1WANG Fei2 ZHOU Wenhui1
1.Xuzhou Institute of Technology, Xuzhou 221018, China; 2.Xuzhou Wanda Farm & Sideline Products Co., Ltd., Xuzhou 221700, China
关键词:
牛蒡 牛蒡酥片 方便食品
Keywords:
burdock burdock crisp slices instant food
分类号:
TS218
文献标志码:
A
摘要:
以牛蒡根为原料,通过实验研制桂花牛蒡酥片方便食品; 分别采用热风与真空冷冻干燥法干制牛蒡酥片、直接干燥法测产品的含水量、原子吸收光谱法测产品中的铅含量、正交试验法优化牛蒡片护色液和调味液配方.实验结果表明:牛蒡切片的最佳护色方法为将牛蒡切片在温度90 ℃下置于质量分数为1.5%的柠檬酸溶液中浸泡7 min; 冷却后的牛蒡切片颜色白皙鲜亮,且于常温条件下静置2 h不变色.调味液的最佳配方为糖浆35%、蜂蜜10%、苹果酱15%、桂花酱6.5%、番茄酱6.5%.在-55 ℃的温度下,冷冻干燥30 h,得到的桂花牛蒡脆片酸甜适度,口感清新,有桂花香气.检测结果表明水与铅的含量均符合要求.
Abstract:
The osmanthus burdock crisp slices as instant food were prepared using burdock roots by hot air drying and vacuum freeze-drying respectively.The best protect-color solution of burdock tablets and the optimum flavoring liquid were obtained by the orthogonal experiment.The results showed that the burdock tablets had maintained the best color of bright white for 2 hours in the air after being soaked in 1.5% citric acid solution at 90 ℃ for 7min.The optimum flavoring liquid consisted of 35% syrup,10% honey,15% apple jam,6.5% osmanthus sauce and 6.5% tomato sauce.The osmanthus burdock crisp slices,which were prepared by vacuum freeze-drying at -55 ℃ for 30 h,tasted sweet and sour with osmanthus fragrance.Test results show that water and lead content are in line with the requirements.

参考文献/References:

[1] 白俊鹏,胡晓龙,蒋晓文,等.牛蒡根中咖啡酸类化学成分及其神经保护活性研究[J].中草药,2015,4(2):163-168.
[2] 储大可,郭娟,高永清,等.牛蒡、红枣、枸杞复合保健饮料的研制[J].食品工业,2015,36(4):121-124.
[3] 宋慧,李勇,高兆建,等.牛蒡茶饮料加工工艺研究[J].农业机械,2011(24):128-130.
[4] 张红梅,张玉荣.菊科中的特稀蔬菜[J].特种经济动植物,2004,36(7):36-37.
[5] 黄雪松,傅亮,李爱军,等.一些处理对牛蒡片变色的影响[J].食品工业科技,2004,25(11):85-87.
[6] 杨志锋,李勇.无硫复合护色液对山药原浆防褐变的研究[J].保鲜与加工,2012(4):36-39.
[7] 李勇,陈尚龙.饮料酒中Cd的测定方法研究[J].徐州工程学院学报(自然科学版),2012,27(4):16-19.
[8] GB 5009.3—2010,食品中水分的测定[S].
[9] 张水华,孙君社,薛毅.食品感官鉴评[M].广州:华南理工大学出版社,2003:93-95.

相似文献/References:

[1]贺菊萍,韩彩云.牛蒡乳酸菌饮料工艺响应面法优化[J].徐州工程学院学报(自然科学版),2013,(3):53.[doi:10.3969/j.issn.1674-358X.2013.03.011]
 HE Ju-ping,HAN Cai-yun.Process Optimization of Burdock Lactobacillus Beverage by Response Surface Methodology[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2013,(1):53.[doi:10.3969/j.issn.1674-358X.2013.03.011]
[2]唐仕荣,刘全德,苗敬芝,等.超声波协同酶法提取牛蒡膳食纤维工艺[J].徐州工程学院学报(自然科学版),2011,(1):6.[doi:10.3969/j.issn.1674-358X.2011.01.002]
 TANG Shi-rong,LIU Quan-de,MIAO Jing-zhi,et al.Technological Study on Synergistic Extraction of Dietary Fiber from Burdock with Enzyme Under Ultrasonic Wave[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2011,(1):6.[doi:10.3969/j.issn.1674-358X.2011.01.002]
[3]苗敬芝,曹泽虹,董玉玮,等.牛蒡中可溶性膳食纤维的提取[J].徐州工程学院学报(自然科学版),2009,(2):80.[doi:10.3969/j.issn.1674-358X.2009.02.018]
 MIAO Jing-zhi,CAO Ze-hong,DONG Yu-wei,et al.Study on Extraction of Soluble Dietary Fiber from Burdock[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2009,(1):80.[doi:10.3969/j.issn.1674-358X.2009.02.018]

备注/Memo

备注/Memo:
收稿日期:2016-10-11 基金项目:江苏省科技计划项目(BN2014009,BN2014089) 作者简介:李 勇(1962-),男,教授,主要从事农产品加工技术研究.
更新日期/Last Update: 1900-01-01