莲藕渗透脱水工艺优化研究

Osmotic Dehydration of Lotus Root(Nelumbo nucifera Gaertn)

为获得莲藕片渗透脱水最佳工艺和护色条件,比较不同护色剂的护色效果,探讨不同渗透液、料液比、渗透液质量浓度、渗透温度、渗透时间对莲藕失水率的影响。结果表明:0.002g/mL柠檬酸护色效果良好,选用麦芽糊精-氯化钠复合渗透液、料液比1:10(g/mL)时脱水效果佳;随渗透液质量浓度的增加、温度的升高、时间的延长,莲藕失水率增大。通过正交试验得,当麦芽糊精的质量浓度为0.6g/mL、渗透温度50℃、渗透时间180min时,莲藕渗透脱水的失水率最大,为69.50%。

Osmotic dehydration and browning prevention of lotus root slices were optimized. The efficacy of different browning inhibitors was compared, and the influence of different osmotic agents, solid/liquid ratio, osmotic agent concentration, temperature and time on water loss of lotus was explored. The results indicated that 0.002 g/mL aqueous citric acid was the most effective to prevent lotus from browning. The use of an osmotic solution consisting of maltodextrin and sodium chloride in a proportion of 1：10 （g/mL） provided the best dehydration efficiency. Water loss of lotus became higher with increased concentration of the osmotic solution, elevated temperature and prolonged treatment time. The maximum water loss of 69.50% was observed for lotus root slices after osmotic dehydration for 180 min at 50 ℃ with 0.6 g/mL of maltodextrin concentration, as demonstrated by orthogonal array optimization.