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冷干燥煮熟的豆:考虑一个合适的替代品来准备美味的复制菜

M Isabel Cambero¹, Gonzalo Doroteo García de Fernando¹, M Dolores Romero de Ávila¹

¹Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain.

Foods (Basel, Switzerland)

|June 28, 2023

概括

冷干燥的豆可以融入传统的西班牙可基多,一个复杂的饭菜. 这项研究发现了最佳条件,以补水冷干燥的成分,保持感官质量,方便的食复制.

科学领域:

食品科学食品科学食品科学
美食学是一门美食学.
营养科学营养科学

背景情况:

越来越多的需求方便的食物选择,包括快餐.
传统的西班牙菜,如以豆为主,提供复杂的营养成分.
冷干燥是一种保存食品成分以供以后复制的方法.

研究的目的:

评估将冷干燥的豆纳入西班牙Cocido的可行性.
为了优化和冷干燥条件的小,蔬菜和肉类.
为了评估复制的传统菜的补水动力学和感官质量.

主要方法:

研究了三种西班牙小豆品种的纹理特性,感官质量和再水化动力学.
在冷干燥和再水后评估各种蔬菜和肉类部分的感官质量.
确定最佳的补水条件:水,微波炉煮5分钟,10分钟休息.

主要成果:

确定了冷干燥豆的合适条件,易于补水,具有良好的感觉质量.
在经过冷干燥和再水后,成功地重现了传统Cocido的感觉质量.
证明了复杂的,基于脉的菜可以作为复制的食物商业化.

结论:

可以使用冷干燥的成分来制作方便的,富含营养的复制菜.
需要对保质期,包装和商业化为两道菜的经济可行性进行进一步的研究.

关键词:

科西多科西多 (Cocido Cocido) 是一个豆是什么意思豆是什么意思易于准备的易于准备的冰干燥的使用方法快餐是即时的,即时的食物是即时的.复制后的食是什么补水补水是为了补水.

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