摘要
将绿豆芽生产中"烫豆"工艺的副产物加工成绿豆衣清爽饮料,依据绿豆衣中叶绿素的保护机理对绿豆浸提的护色工艺进行改进,在单因素实验基础上对护色剂进行复配,采用正交实验设计方法确定最佳护色剂配比,提出了绿豆浸提的最佳工艺为:浸提初始温度80℃,浸提时间20min,护色剂(柠檬酸钠0.20%、异VC钠0.016%、三聚磷酸钠0.05%),pH7.76。浸提液经高温高压(121℃,20min)杀菌后仍能保持绿豆自然的黄绿色泽。浸提和护色工艺对绿豆籽粒的种子活力影响很小,仍可进行绿豆芽的加工生产。
By-product of ＂blanching treatment＂ during mung bean sprouts processing was processed into clarified mung bean coat beverage.Color-protecting technology was improved based on the protective mechanism of chlorophyll in mung bean coat.After choosing the feasible color fixatives by single factor experiments,the best combination of color fixatives and the processing method were determined by orthogonal design experiments.Results indicated that the best process was initial extraction temperature of 80℃ and extraction time of 20 min,color fixatives（citrate sodium 0.20%,iso-ascorbyl sodium 0.016%,sodium tripolyphosphate 0.05%） under the conditions of pH 7.76.Natural yellowish green color of the water extract could still be maintained after sterilizing at 121℃ for 20min.Extracting and color-protecting process had little effect on the mung bean vigour to process mung bean sprouts.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第19期256-258,共3页
Science and Technology of Food Industry
基金
黑龙江省科技厅青年基金项目(QC2011C081)
关键词
绿豆衣
饮料
护色
优化
mung bean coat
beverage
color protection
optimization
