冷链中式快餐绿色蔬菜菜肴新制备工艺研究
Study on the process of preparation of green vegetable dish of Chinese style fast food of Cold Chain
本文研究了一种适合冷链中式快餐中绿色蔬菜菜肴加工制备的新型工艺。以青菜为研究对象，以失重率、感官评定、黄化率、还原性Vc保存率为评价指标，研究了淀粉浆浓度、青菜与淀粉浆用量比、青菜与热油用量比对产品品质的影响，确定了最佳淀粉糊化上浆条件为：淀粉浆浓度5%、青菜与淀粉浆比1:0.4（w：w）、青菜与热油比为1:0.06（w：w）。同时研究了熟化菜肴温度对黄化率的关系。
his paper studies on a new process of preparation of green vegetable dish for chinese style fast food of cold chain. Taking Pakchoi as the object, according to the weight loss rate, sensory quality, etiolating rate and residual rate of reducing vitamin C of the refrigerated dish, the effects of starch concentration, ratio of Pakchoi and starch suspensions, ratio of Pakchoi and hot oil were investigated , resulting in an optimal preparing condition of starch concentration 5%, ratio of Pakchoi and starch slurry (w:w) 1:0.4 and ratio of Pakchoi and hot oil (w:w) was 1:0.06. The effect of temperature of cooled vegetable dishies on the etiolating rate were studied as well.
李新宇、吴星星、许学勤
农业科学技术发展农艺学植物保护
冷链青菜淀粉糊化失重率黄化率还原性Vc保存率
cold chainPakchoStarch gelatinizationthe weight loss rateetiolating ratereducing vitamin C residual rate
李新宇,吴星星,许学勤.冷链中式快餐绿色蔬菜菜肴新制备工艺研究[EB/OL].(2012-04-13)[2025-08-11].http://www.paper.edu.cn/releasepaper/content/201204-169.点此复制
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