摘要
为了保证速冻黄花菜良好的颜色和质地,该试验采用5因素4水平正交试验设计,对速冻黄花菜热烫处理条件如热烫液的组成、热烫温度、热烫时间、固液比和氯化钙的浓度进行了探讨。结果表明,以0.05%的柠檬酸加上0.05%氯化钙溶液作为热烫液,取1∶7的固液比,在90℃的温度下热烫40s,是速冻鲜黄花菜加工时热烫处理的最优条件。
In order to keeping the better color and texture of the product, five factors and 4 levels orthogonal experiment table was adopted, and the effects of the blanching conditions of pre-procooking such as the composition of blanching solution, temperature, time, the ratio of the solid to the liquid of the blanching solution, the concentration of calcium chloride on the colour and the brittleness of the quick-frozen day-lily flower were studied. The result showed that the citric acid solution with concentration of 0.05%, temperature 90℃, the blanching time 40s, the ratio of solid to liquid (1∶7), calsium chloride solulion with concentration of (0.05%) were the optimal blanching conditions.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2004年第4期176-179,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
湖南省科技厅资助项目(00NKY1005-01)
关键词
黄花菜
热烫
速冻
颜色
脆度
day-lily flower
blanching
quick-frozen
colour
brittleness
