摘要
采用真空冷冻干燥技术,探讨变性淀粉、冻干海参及海参汤配料对质量的影响,通过正交试验确定了速溶海参养生汤的制作工艺及最佳工艺参数:玉米淀粉和马铃薯淀粉按1∶1(质量比)混合,混合淀粉用量是1%;制备鸡蛋花最佳孔径为0.1 cm×0.4 cm;海参最佳处理方式为泡发后切片进行冷冻干燥。混合淀粉0.65 g、枸杞子1 g、西洋参0.3 g、盐度1 g、海参8 g、紫菜20 g、鸡蛋花35 g组成的配方,可获得良好冲调性的速溶海参汤。10 g本产品,加温度90℃以上水200 g,浸泡1 min可获得色、香、味俱佳的速溶海参汤。
Discussed the impacts of modified starch and freeze-dried sea cucumber on the quality of the sea cucumber soup ingredients by vacuum freeze-drying technique. We had determined the making process and optimum technology parameter of instant sea cucumber soup through orthogonal experiment as follows: corn starch and potato starch mixed in ratio of 1∶1, which dosage is 1%. The best pore size of preparing frangipani is 0.1 cm×0.4 cm;Freeze drying after soaking and slicing is the best way to deal with sea cucumber. Mixed starch 0.65 g, medlar 1 g, salt 1 g, American ginseng 0.3 g, the sea cucumber 8 g, nori 20 g, frangipani 35 g, this recipe can obtain well instant sea cucumber soup. Product 10 g with water 200 g which above 90 ℃, we will obtain delicious instant sea cucumber soup after soaking 1min.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期127-129,共3页
Food Research and Development
关键词
真空冷冻干燥
海参
养生汤
vacuum freeze-drying
sea cucumber
health soup
