摘要
以处理后紫甘蓝切片微生物、质构、Vc、还原糖、可滴定酸以及感官品质为评价指标,研究了不同速冻低温保鲜处理对紫甘蓝切片贮藏品质的影响。以紫甘蓝切片为试验材料,用1.0%异抗坏血酸+2.0%柠檬酸+0.5%CaCl_2浸泡护色5 min,在2%柠檬酸+1%抗坏血酸溶液中漂烫(65℃)1 min,然后分别在-20℃、干冰和-60℃条件下速冻,再于(-1.5±0.5)℃条件下贮藏28 d,并对其品质进行了分析。结果表明,护色+漂烫+干冰速冻+(-1.5±0.5)℃贮藏处理可抑制紫甘蓝切片内微生物的腐败作用,该处理组样品仍具有良好质构特性,保持Vc、还原糖和可滴定酸等营养品质,色泽正常,气味清香,其感官品质显著优于其他处理组。
Effect of different quick-frozen preservation treatments on the quality and safety of purple cabbage slices were investigated using microorganisms, texture, residual content of Vc, reducing sugar, titratable acid and sensory quality as the evaluation indexes. The purple cabbage slices was first socked 5 min using 1.0% erythorbic acid, 2.0% citric acid and 0.5% CaCl2 as the color protecting liquid and then blanched at 65 ℃ for 1 min in the blanching liquid containing 2.0% citric acid and 1.0% ascorbic acid. The samples were quick-frozen by -20 ℃, dry ice and -60 ~C and then stored at （-1.5±0.5）℃, respectively. The quality of samples was analyzed after storage. Results showed that, the treatment of dry ice quick- frozen and stored at （-1.5±0.5） ℃ could retard the microbiological deterioration of purple cabbage slices. The changes of texture of samples were prevented by this combined treatment. It also could maintain the nutritional quality including Vc, reducing sugar and titratable acidity of purple cabbage slices. More importantly, the samples possessed normal color, fragrant smell, and its sensory quality was significantly better than that of other treatments.
出处
《食品科技》
CAS
北大核心
2017年第5期20-25,共6页
Food Science and Technology
基金
四川省科技支撑计划项目(2016FZ0019)
成都市科技惠民技术研发项目(2015-HM01-00454-SF)
关键词
紫甘蓝切片
护色
漂烫
速冻处理
品质
purple cabbage slices
color protecting
blanching
quick-frozen treatments
quality
