摘要
以硫藏橄榄果坯为原料,系统研究清水浸泡脱硫工艺参数,研究显示:温度、换水周期、料液比都在不同程度上影响二氧化硫脱除率,提升温度、缩短换水周期、扩大料液比能显著提高脱硫效果。但高温会导致橄榄表皮颜色褐变严重、硬度下降,换水周期缩短到4 h/次以下,料液比扩大到1∶5以上,脱硫效果差异不显著。正交实验优选的清水浸泡脱硫工艺参数为:温度60℃、换水周期4 h/次、料液比1∶5,该工艺脱硫时间比传统方法大幅度缩短。
With the sulfited Chinese olive being used as experimental material, the technical parameters of desulfurization by water was studied. Results showed that temperature, water refresh cycle, ratio of material to water, have a great effect on the rate of Chinese olive＇s desulfurization. Higher temperature, shorter water refresh cycle and higher ratio of material could enhance the effect of desulfurization. However, High temperature makes Chinese olive peel more brown and its pulp softer. When water refresh cycle was lower than 4 h/time. The rate of material to water was higher than 1：5, the effect on desulfurization is no significant difference, the optimal parameters of the orthogonal design for eliminating the sulfur by water were： 60 ℃ of temperature, 4 h/time of water refresh cycle, 1：5 of ratio of material to water. In this optimal condition, desulfurization time was much more shorter than traditional method.
出处
《食品科技》
CAS
北大核心
2009年第6期62-66,共5页
Food Science and Technology
基金
广东省科技厅科技攻关
成果推广项目(2006B20401009)及(2005A40101003)
关键词
硫藏橄榄
脱硫
清水浸泡
sulfited Chinese olive
desulfurization
water immersion
