摘要
以柚子(Citrus maxima)皮为原料,经过漂烫处理后在护色的前提下对柚子皮的硬化工艺进行了研究。采用质构仪测定柚子皮的硬度,研究了测试时探头速率和贯入位移以及硬化剂种类和浓度对柚子皮硬度的影响,得出在测前速率为1 mm/s,贯入位移为3 mm时选用2%δ-葡萄糖酸内酯作为硬化剂测量参数最佳,并对漂洗后的柚子皮中δ-葡萄糖酸内酯含量测定为2.6 g/kg,符合国家食品添加剂使用卫生标准。
The hardening process of grapefruit skin was studied after it was blanched under the premise of color protection. The effects of probe penetration rate and displacement parameters on hardness of grapefruit skin were studied. The results showed that the rate of lmnds and penetration displacement of 3 mm was optimal. 2% δ-gluconolactone was used as hardener. The content of grapefruit skin δ-gluconolactone after rinsing was 2.6 mg/kg, consisted with national health standards of food additives.
出处
《湖北农业科学》
北大核心
2014年第24期6090-6093,共4页
Hubei Agricultural Sciences