摘要
以河北永年蒜米为试验材料,研究不同防腐保鲜剂处理对蒜米贮藏品质的影响,以确定不同保鲜剂最佳剂量,在单因素试验基础上,采用响应面优化筛选出最佳复合防腐保鲜剂组合。当季采收的新蒜,机械去皮后挑选无霉烂、无病斑、无明显机械伤、色泽一致的蒜米,经不同种类、浓度保鲜剂处理后,采用0.03mm厚PE袋包装,于25℃条件下贮藏。结果表明:单一使用0.8%双乙酸钠,1.5%丙酸钙,1.5%D-异抗坏血酸钠处理均能获得较高的感官评分。采用响应面试验优化复合防腐保鲜工艺,明确最佳防腐保鲜组合为0.84%双乙酸钠+1.53%丙酸钙+1.54%D-异抗坏血酸钠+浸泡时间6.48 min,该复配保鲜剂处理的蒜米感官品质良好。
The experiment used Hebei YongNian garlic as the material and studied the storage quality with different preservative treatments to determine the optimal dose of preservatives. The experiment selected the best combination of composite preservative by response surface optimization method and was based on single-factor test. New garlic was peeled into cloves, discarded the mildew, spot, mechanical injury and then dealt with different type and concentration preservatives. All garlic cloves were packed with 0.03 mm thick PE bags and stored at 25 ℃ . Results showed that the 0.8% sodium diacetate, 1.5% calcium propionate and 1.5% D-sodium ascorbate had higher sensory score respectively. Through the response surface experiments, the optimum combination treatment was 0.84% sodium diacetate + 1.53% calcium propionate + 1.54% D-sodium ascorbate + soaking time of 6.48 min. Garlic treated with such compound preservative possess good sensory quality.
出处
《中国食品添加剂》
CAS
北大核心
2016年第11期155-162,共8页
China Food Additives
基金
国家"十二五项目"
2015BAD19B00
天津市科技项目:15YFYSNC00010
关键词
响应面
优化
蒜米
防腐
Response surface
optimization
garlic cloves
preservative