摘要
为了提高脱水芹菜的感官品质与复水比,对烫漂液的组成与芹菜脱水干燥前的浸泡工艺进行了研究。正交实验显示,芹菜在1%Na2CO3+500mg/LZn(CHCOO)2混合护色溶液中于95～100℃烫漂1min,然后在8%NaCl+8%β-CD+0.15%CaCl2混合液中浸泡处理16min。预处理后的芹菜经过热风干燥具有较好的感官品质与复水特性。
In the hope of finding a good method of improving the sensory quality and the rehydration ratio of dehydrated celery, composition of blanching solution and pre-dehydrating treatment technology of celery was studied.The orthogonal experiment showed that the optimal technological condition was to blanch celery in the color retention solution of 1% Na2CO3 ＋ 500mg/L Zn （CHCOO）2 at 95-100℃ for 1.0minute, and then to soak in the solution of 8% NaCI ＋ 8% β-CD ＋0.15%CACI2 for 16minutes.The fresh celery,after pre-dehydrating treatment,was finally dried using hot air to produce dehydrating celery with better sensory quality and the rehydration characteristic.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期286-288,291,共4页
Science and Technology of Food Industry
基金
湖北省教育厅(A类)重点项目(D200712007)
关键词
芹菜
护色
脱水处理
复水性
celery
color retention
dehydrating treatment
rehydration characteristic.
