香辣麻竹筍的配方工藝研究

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摘 要：為豐富竹筍產(chǎn)品類型，以麻竹筍為原料，以感官評(píng)分為考察指標(biāo)，通過(guò)單因素實(shí)驗(yàn)和正交實(shí)驗(yàn)優(yōu)化調(diào)味料添加量，最終確定了香辣風(fēng)味麻竹筍的最佳配方為白砂糖添加量2.0%，五香粉添加量3.0%，鹽添加量2.5%，辣椒添加量2.5%。該配方制作的香辣麻竹筍方便美味、安全衛(wèi)生。

關(guān)鍵詞：麻竹筍；感官評(píng)定；配方優(yōu)化

Study on the Formulation Technology of Spicy Bamboo Shoots

LI Junying， LI Wenxiu， HUANG Ting， ZENG Jie， LIU Pan， LIU Dan

（Neijiang Vocational & Technical College， Neijiang 641000， China）

Abstract： In order to enrich the product types of bamboo shoots， taking hemp bamboo shoots as raw materials and sensory scores as the investigation index， the amount of seasoning was optimized through single factor experiments and orthogonal experiments， and finally the optimal formula of spicy flavor hemp bamboo shoots was determined to be 2.0% white sugar， 3.0% five-spice powder， 2.5% salt and 2.5% chili pepper. The spicy hemp bamboo shoots made by this recipe are convenient， delicious， safe and hygienic.

Keywords： bamboo shoots; sensory evaluation; recipe optimization

竹筍是中國(guó)傳統(tǒng)的季節(jié)性蔬菜，富含蛋白質(zhì)、膳食纖維素、胡蘿卜素、維生素、多種無(wú)機(jī)鹽（鐵、磷、鎂）和氨基酸等成分，營(yíng)養(yǎng)豐富且味美質(zhì)脆，歷來(lái)受到人們的喜愛(ài)，被譽(yù)為菜中珍品。（剩余3375字）