风味薇菜腌制品的研制

食品科学 ›› 2007, Vol. 28 ›› Issue (9): 654-656.

风味薇菜腌制品的研制

田国政, 何义发, 张豪艳, 罗世家

湖北民族学院生物科学与技术学院；湖北民族学院生物科学与技术学院湖北恩施445000；湖北恩施445000；

出版日期:2007-09-15 发布日期:2011-11-22

Study on Development of Flavor Product of Osmunda japonica

TIAN Guo-Zheng, HE Yi-Fa, ZHANG Hao-Yan, LUO Shi-Jia

Department of Biology Science and Technology,Hubei Institute for Nationalities,Enshi 445000,China

Online:2007-09-15 Published:2011-11-22

摘要/Abstract

摘要： 本实验以新鲜薇菜为原料,通过护色、脱苦、保脆处理后,分别采用汤渍和酱渍的方法进行腌制,而后对腌制品进行包装、杀菌处理制成软包装风味薇菜。此类产品脆嫩可口,风味独特,食用方便。

关键词: 薇菜, 汤渍, 酱渍

Abstract: In this article,using the fresh Osmunda japonica as the raw material,through the dealing methods of the color-keeping and harden-remain,it was bloated by the soup and the catsup,and then it was processed soft package flavor Osmunda japonica through the loading and sterilization.This manufacture was crisp and tender,and edible convenience,as well as the flavor was uniqe.

Key words: Osmunda japonica, soup bloating, catsup bloating

田国政, 何义发, 张豪艳, 罗世家. 风味薇菜腌制品的研制[J]. 食品科学, 2007, 28(9): 654-656.

TIAN Guo-Zheng, HE Yi-Fa, ZHANG Hao-Yan, LUO Shi-Jia. Study on Development of Flavor Product of Osmunda japonica[J]. FOOD SCIENCE, 2007, 28(9): 654-656.

[1]	周文倩，胡瑞，李纯，赵志峰，卢晓黎. 不同预处理方式对复水薇菜尖单宁含量的影响[J]. 食品科学, 2013, 34(24): 69-72.
[2]	田瑞，程超，汪兴平. 野生与栽培薇菜的营养成分分析与评价[J]. 食品科学, 2011, 32(23): 297-300.
[3]	田国政，何义发. 薇菜叶总黄酮提取工艺条件优化[J]. 食品科学, 2010, 31(22): 283-285.
[4]	周志，何义发. 土家风味薇菜- 腊肉即食食品加工工艺及质量控制[J]. 食品科学, 2009, 30(24 ): 84-87.
[5]	刘金龙1,2，郑小江1，孙东发3，周光来1，田国政1，谢阳泉1. 薇菜甜味绞股蓝复合功能保健泡腾片研究[J]. 食品科学, 2009, 30(22 ): 394-398.
[6]	沈国华, 陈黎红, 肖朝秋, 叶玉仙. 薇菜方便风味食品生产工艺的研究[J]. 食品科学, 2005, 26(4): 129-132.