热烫时间对老年友好型产品品质特性的影响
Effect of blanching time on the quality characteristics of elderly-friendly .
作者信息
Park Sun-Ock, Kim Wan-Keun, Park Dong-June, Lee Seung-Joo
机构信息
1Department of Culinary and Food Service Management, Sejong University, Seoul, 05006 Korea.
2Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea.
出版信息
Food Sci Biotechnol. 2017 Apr 30;26(2):419-425. doi: 10.1007/s10068-017-0057-7. eCollection 2017.
For the development of elderly-friendly food, the physicochemical properties and preferences of cooked prepared with various blanching times were examined. As fermentation progressed, significant differences in samples were observed with overall decreasing trends of pH, reducing sugar, lightness (L), yellowness (b), and hardness. Titratable acidity, redness (a), and lactic acid increased during the storage time. The preference test showed that the sample blanched for 3 min (SK3) scored the highest in aroma, taste, texture, and overall acceptance. Overall, SK3 was the most preferred as cooked , which helps elderly people suffering from mastication and deglutition.
为了开发适合老年人的食品，研究了不同热烫时间制备的熟制品的理化性质和偏好。随着发酵的进行，样品出现了显著差异，pH值、还原糖、亮度（L）、黄度（b）和硬度总体呈下降趋势。可滴定酸度、红度（a）和乳酸在储存期间增加。偏好测试表明，热烫3分钟的样品（SK3）在香气、味道、质地和总体接受度方面得分最高。总体而言，SK3作为熟制品最受青睐，这有助于患有咀嚼和吞咽困难的老年人。
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