摘要
优化高盐腌芹菜脱盐工艺条件,并探讨其对质构的影响。以含盐量和脆度为指标,通过单因素实验及响应曲面法优化脱盐条件,得到最佳工艺条件:脱盐温度80℃、料液比1:2、脱盐时间90min、漂洗次数3,在此条件下腌芹菜坯含盐量达到5.69g/100g,脆度为2012.4g。
Optimization of process conditions for high-salted celery by desalted and the crispness after desalination were explored. The content of salt and crispness was measured by experiments. According to one-factor-at-a-time experimental design combined with response methodology,the optimical desalination conditions was explored. The optimal desalination conditions were desalination temperature of 80℃,the ratio of stuff to water of 1：2,desalination time of 90min and the number of rinsing of 3. Under the optimal desalination conditions,the content of salt was achieved to be 5.69g/100g,the crispness was 2012.4g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期280-283,共4页
Science and Technology of Food Industry
关键词
腌芹菜
脱盐
含盐量
脆度
响应曲面法
high-salted celery
desalination
the content of salt
crispness
response surface methodology
