摘要
研究了不同Na2CO3质量分数、浸泡时间、过氧化酶相对酶活、热烫时间、含盐量对脱水海芦笋护色效果的影响，通过单因素和正交实验，对脱水海芦笋的护色工艺进行了研究。结果表明：海芦笋在质量分数为1％的Na2CO3溶液中按料液质量体积比1g：8mL浸泡15min取出后，在95～100℃沸水浴中热烫7min，此工艺的护色效果最佳。
The paper studies the natural color preservation technology of dehydrated Salicornia bigelovii Tort by using single factor and orthogonal experiment. The effect of solution of sodium carbonate, the ratio of solid to liquid,immersing time,the activity of peroxidase,blanching time, and salt content on color of Salicornia bigelovii Torr were carefully investigated. The result showed that solution of 1% sodium carbonate （the ratio of solid to liquid = 1 ： 8 for 15min） at 95 -100℃ for 7 rain. The results present have demonstracted that the natual colour preservation techenology is a potential technology for dehydrated Salicornia bigelovii Torr.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第2期182-187,共6页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
江苏省科技成果转化专项资金项目(BA2006058)
关键词
海芦笋
护色
色泽
Salicornia bigelovii Torr, color preservation, color
