摘要
甘蓝在干燥过程中叶绿素含量降低,产品感官品质下降。采用正交试验方法优化脱水甘蓝护色工艺,以期提高脱水甘蓝的感官品质。正交试验以叶绿素残留率为指标,优化最佳护色工艺。结果显示,采用浓度为1%的Na2CO3溶液浸泡15min,100℃热烫1.5min,脱水甘蓝叶绿素保存率为52.3%,此时过氧化物酶相对酶活小于5%,可以有效保持甘蓝的原有颜色。
Drying treatment lowers the chlorophyll in the cabbage, which also lowers its sensory properties. The drying treatment was optimized to hold the original sensory properties of the dehydrated cabbage. The orthogonal analysis showed the optium condition was Na2CO3 solution of 1%, immersing time of 15 min, and blanched at 100 ℃ for 1.5 min. The chlorophyll residual rate was 52.3% with the optium condition when the POD residual rate was lower than 5%.
出处
《食品科技》
CAS
北大核心
2012年第7期105-108,共4页
Food Science and Technology
关键词
护色
热烫
叶绿素
脱水甘蓝
protect color
blanching
chlorophyll
dehydratd cabbage
