摘要
利用正交设计对陇南绿色油橄榄罐头加工前处理工艺进行优化。结果证实原料护色液的最佳组合为质量浓度0.30g/L氯化镁、1.0g/L曲酸、2.0g/L VC、0.20g/L乙酸锌、0.02g/L乙酸铜;碱液脱涩最佳条件为氢氧化钠溶液质量浓度4.0g/L、浸泡时间13.5h、温度33℃,脱涩后单宁含量0.025%。由此工艺制得油橄榄罐头果实色泽黄绿、口感柔和。
Orthogonal array design was employed to optimize two pre-treatment procedures including color protection and alkaline deaswingency before fermentation in the production of canned green olive. The optimal color fixative formula was made up of 0.30 g/L magnesium chloride, 1.0 g/L kojic acid, 2.0 g/L vitamin C, 0.20 g/L zinc acetate and 0.02 g/L copper acetate. The optimal alkaline deastringency conditions were soaking at 33 ℃ for 13.5 h in 4.0 g/L NaOH solution. After the optimal deastringency treatment, the concentration of tannin in olive was decreased to 0.025%. Canned green olive processed based on the optimized pre-treatments revealed the best yellow-green color and mild taste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期96-99,共4页
Food Science
关键词
绿色油橄榄
罐头
工艺参数
green olive
canned products
process parameters
