摘要
研究不同护色剂对速冻青刀豆的烫漂护色效果的影响,以及速冻青刀豆烫漂护色的最佳工艺条件.本研究以青刀豆提取液的吸光度为检测指标,通过正交实验及分析,确定青刀豆最佳烫漂工艺和最佳护色剂.实验结果表明:确定采用0.8%氯化钙+0.15%柠檬酸+0.10%抗坏血酸为最佳联合护色剂;烫漂温度95℃,时间150s,料水比1∶4为青刀豆的最佳烫漂护色工艺.
The effects of different color fixatives on processing and the process conditions of scalding and color protecting for quick-frozen green beans have been studied in this paper. The absorbance of extract from green beans was used as index,and the best color fixative and the optimum process condition were determined by orthogonal experiments and analysis method. The results show that a mixture containing 0.8% CaCl2 ,0.15% lemon acid and 0.10% Vc was the optimal color fixative, and the optimum process condition for scalding was at 95 ℃ for 150s and the ratio of material to water was 1 - 4.
出处
《安徽工程大学学报》
CAS
2013年第3期1-3,共3页
Journal of Anhui Polytechnic University
基金
芜湖市年度科技计划基金资助项目(2011农业-13)
关键词
青刀豆
烫漂
护色
正交实验
green beans
scalding
color protection
orthogonal test
