摘要
紫皮洋葱速冻后会因花青素的损失而导致色泽变浅,品质下降。本文采用色差分析的方法,对速冻紫皮洋葱的护色工艺进行了研究。结果表明,加热护色可较大程度地提高速冻紫皮洋葱花青素的保存量,其最佳护色工艺为:速冻紫皮洋葱经浓度为1.2%的CaCl2溶液浸泡15 min后,进行加热护色,加热温度为60℃,加热时间维持32 s。在此护色工艺条件下的速冻紫皮洋葱TCD(总色差)为1.27,护色效果最好。
The color of quick-freezing purple onion would be lighter because of the loss of anthocyanin and its quality would decline. By using the color difference analysis method, this paper analyzed the color-protecting technology of quick-freezing purple onion. The results showed that, the color-protecting method through heating could considerably improve the anthocyanin preservation of quick-freezing purple onion. The optimum color-protecting technology was as follow, put quick-freezing purple onion into the CaCl2 solution which concentration was 1.2% for 15 min, then heated for color-protecting, and the heating temperature was 60 ℃ and heating time was 32 s. The total color difference of quick- freezing purple onion was 1.27 under that color-protecting technology and the color-protecting effect was the best.
出处
《保鲜与加工》
CAS
2012年第6期35-38,共4页
Storage and Process
基金
天津市科技支撑项目(10ZCKFNC02000)
天津市科技支撑项目(10ZHXMGX20100)
关键词
紫皮洋葱
速冻
护色
加热
工艺
purple onion
quick-freezing
color-protecting
heating
technology
