The processing technology of snack food is studied using kohlrabi pickled by air drying dehydration as main material.The results show that the snack food's crispness is the best when the additive amount of calcium chloride is 0.09%.The texture and appearance of the product are the best when the moisture content of the product is 65.0%~70.0%.The saltiness and sweetness of the product are coordinated when the salt content of the product is 5% and the additive amount of sucrose is 10%.Through orthogonal experiments, the optimal formula of flavorings is determined as follows:the additive amount of chili powder is 0.9%, the additive amount of pepper powder is 0.3%, the additive amount of spice is 0.06%.Sterilized at the temperature of 90 ℃ for 15 min or 95 ℃ for 10 min, the shelf life and sensory quality of the product are good.%试验以风脱水腌制大头菜为加工原料,研究了一种休闲产品的加工工艺技术.研究结果表明:添加0.09%的氯化钙作为保脆剂,产品脆度好;控制产品水分含量在65.0%~70.0%范围内,产品的质地和外观最佳;产品盐度控制在5%,蔗糖添加量为10%时,咸甜味协调;通过正交试验,确定了各种辅料的最佳配方为辣椒粉添加量0.9%,花椒粉添加量0.3%,香料添加量0.06%;产品杀菌工艺条件为:温度90 ℃杀菌15 min或者温度95 ℃杀菌10 min,产品可以获得好的感官质量和保质期.
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