摘要
以新鲜小松菜为原料,研究其速冻前加工环节小苏打(碳酸氢钠)复合液漂烫护绿保鲜效果并优化其工艺参数,在单因素试验基础上,以冻藏期小松菜叶绿素a/脱镁叶绿素值a比值、总叶绿素含量与叶柄质构硬度的综合分值为评价指标,采用四因素三水平的中心组合设计,优化小苏打复合液漂烫护绿工艺参数。结果表明,小苏打复合液漂烫处理中各因素对小松菜护绿保鲜效应主次顺序为:小苏打浓度(p<0.01)>氯化钠浓度(p<0.05)>漂烫时间(p<0.05)>烫漂温度(p>0.05),确定的最佳工艺条件为:碳酸氢钠浓度0.26%,氯化钠浓度0.31%,烫漂温度95℃,漂烫时间89 s时,在此工艺条件下,得到小松菜色泽与叶柄质构的综合分值为0.671 8,对速冻小松菜冻藏期的护绿保鲜效果较好。
The fresh Komatsuna as raw material, the preserving green effects of the blanching with the complex liquid of sodium bicarbonate and optimization of the blanching process were studied. Based on single factor experiment, the effects of blanching process on ratio of chlorophyll a and phaeophorbide a, total chlorophyll content, petiole texture hardness in frozen storage were evaluated comprehensively, and four-variable and three-level Box-Benhnken experiments were used to obtain optimum blanching process condition of Komatsuna before fast frozen. The results showed that the significant degree of four factors was in order of sodium bicarbonate concentration （p 〈 0.01） 〉 sodium chloride concentration （p 〈 0.05） 〉 blanching time （p〈 0.05）〉 blanching temperature （p〉 0.05）, respectively. The optimum blanching process condition with the complex liquid of sodium bicarbonate was that sodium bicarbonate concentration 0.26%, sodium chloride concentration 0.31%, blanching temperature 95 %, blanching time of 89 s. Under this condition, the synthesis score of preserving green was 0.671 8. It was a feasible method to fresh-protection of Komatsuna before fast frozen.
出处
《食品工业》
CAS
北大核心
2017年第2期66-71,共6页
The Food Industry
基金
苏州市科技计划项目(SYN201517)
常熟市农业科技计划资助项目(CN201417)
关键词
速冻小松菜
小苏打复合液
安全护绿
响应面法
fast frozen Komatsuna
complex liquid of sodium bicarbonate
preserving green
response surface methodology（RSM）
