67工艺技术《食品工业》2023年第44卷第1期新鲜乌天麻浓缩汤料加工工艺高瑞萍1，冯敏1，王福强2，吴振3*，李守宝41.重庆工商大学环境与资源学院（重庆400067）；2.四川省广元市旺苍县农业农村局（广元628200）；3.重庆市中药研究院，中药健康学重庆市重点实验室（重庆400065）；4.重庆硒旺华宝生物科技有限公司（重庆409127）摘要天麻作为药食同源试点品种之一,兼具药用价值和食用价值,但传统干制天麻质地坚硬、食用不便,限制了其作为食品原料。同时考虑到干制天麻常作为炖汤料食用,试验以渝产新鲜乌天麻作为主要原料,辅助添加百合、玉竹、红枣和枸杞子等,对乌天麻浓缩汤料的加工工艺进行研究。结果表明,渝产乌天麻营养成分丰富。经过单因素筛选和正交试验优化发现,天麻添加量25g/200g、煮制功率1000W、煮制时间30min时,所获得的乌天麻浓缩汤料的感官评价和品质最佳。该新鲜乌天麻浓缩汤料可作为一种适合中老年人的方便食品,不但提高鲜天麻的附加值,而且为乌天麻的高效利用及普通食品开发提供指导。关键词新鲜乌天麻;浓缩汤料;加工工艺;煮制;品质ProcessingTechnologyoftheConcentratedSoupsofFreshGastrodiaElataBl.f.glaucaS.ChowGAORuiping1,FENGMin1,WANGFuqiang2,WUZhen3*,LIShoubao41.CollegeofEnvironmentalandResources,ChongqingTechnologyandBusinessUniversity(Chongqing400067);2.AgriculturalBureauofWangcangCounty(Guangyuan628200);3.ChongqingAcademyofChineseMateriaMedica,ChongqingKeyLaboratoryofChineseMedicineandHealthScience(Chongqing400065);4.ChongqingXiwangHuabaoBiotechnologyCo.,Ltd.(Chongqing409127)AbstractGastrodiaelata,asoneofthepilotvarietiesofmedicine-foodhomology,hasbothmedicinalvaluesandediblevalues.However,thehardtextureandnon-suitableconsumptionoftraditionaldriedGastrodiaelataformsseverelyrestrictitsfoodqualityandefficiency.ConsideringthatthedriedGastrodiaelataisoftenusedtostewcooking,theprocessingtechnologyoftheconcentratedsoupswithfreshGastrodiaelatafromChongqingasthemainraw-materialandsupplementedwithLiliumbrownii,Polygonatumodoratum,jujubeandLyciumbarbarumassub-rawmaterialswerestudied.TheresultsshowedthatGastrodiaelataderivedfromChongqingwasrichinnutritions.Throughthesinglefactorscreeningandorthogonaltestoptimization,itwasfoundthatthese...
