摘要
以新鲜莲藕为试验材料,对水、乙酸溶液、食盐溶液和碳酸氢钠溶液等4种水焯介质进行探讨;通过单因素试验和Box-Behnken设计及响应面分析法,对藕片水焯的最佳工艺条件进行研究。结果表明:乙酸可作为藕片的水焯介质;藕片水焯的最佳工艺条件为乙酸体积分数0.35%、温度68.4℃、时间2.4min,在该条件下藕片中VC含量为30.185mg/100g,干物质溶出率为5.384%,藕片食用品质可达到较高水平。响应面方差分析结果显示,乙酸体积分数、温度和水焯时间对水焯藕片VC含量有显著影响(P<0.01),乙酸体积分数和温度、温度和时间的交互作用对水焯藕片VC含量影响显著(P<0.05)。
Lotus root slices was quick boiled in four different media such as water,acetic acid,sodium chloride and sodium bicarbonate solution and as a result,acetic acid was identified as the best medium through comprehensive considering VC content and sensory score of quick-boiled lotus root slices as well as dry matter dissolution rate.Further,on the basis of one-factor-at-a-time experiments,Box-Behnken design combined with response surface methodology was used to optimize process conditions for the quick boiling of lotus root slices in acetic acid.The results indicated that the optimal quick boiling conditions were acetic acid concentration of 0.35%,temperature of 68.4 ℃ and quick-boiling time of 2.4 min.After quick boiling under the optimal process conditions,the content of vitamin C in lotus root slices was 30.185 mg/100 g fresh weight,and better eating quality was also achieved.The results of variance analysis showed that acetic acid concentration,quick-boiling temperature and quick-boiling time had significant effects on the content of vitamin C in quick-boiled lotus root slices（P0.01）.Moreover,the cross-interactions between acetic acid concentration and temperature and between temperature and quick-boiling time also revealed a significant effect on the content of vitamin C in lotus root slices（P0.05）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期108-111,共4页
Food Science
基金
人事部留学回国人员科技活动择优资助项目(200306AD)
关键词
藕片
水焯
加工工艺
响应面
lotus root slices
quick boiling
process
response surface analysis
