香辣麻竹笋的配方工艺研究

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摘 要：为丰富竹笋产品类型，以麻竹笋为原料，以感官评分为考察指标，通过单因素实验和正交实验优化调味料添加量，最终确定了香辣风味麻竹笋的最佳配方为白砂糖添加量2.0%，五香粉添加量3.0%，盐添加量2.5%，辣椒添加量2.5%。该配方制作的香辣麻竹笋方便美味、安全卫生。

关键词：麻竹笋；感官评定；配方优化

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

竹笋是中国传统的季节性蔬菜，富含蛋白质、膳食纤维素、胡萝卜素、维生素、多种无机盐（铁、磷、镁）和氨基酸等成分，营养丰富且味美质脆，历来受到人们的喜爱，被誉为菜中珍品。（剩余3375字）