摘要
以新鲜荸荠为原料,结合单因素实验和正交实验,根据褐变度研究酸液烫漂和护色剂浸泡对荸荠护色效果的影响,筛选出鲜切荸荠的最佳护色组合。结果表明,酸液漂烫和护色剂浸泡对鲜切荸荠都具有较好的护色效果。鲜切荸荠的最佳漂烫工艺条件为70℃下0.3%柠檬酸溶液中漂烫90 s;最佳护色工艺条件是将漂烫过的荸荠浸入1.0%氯化钙溶液+0.15%亚硫酸氢钠溶液+0.3%植酸溶液中浸泡20 min。
The effect of acid blanching and browning inhibitors on the water chestnuts was observed in the research according to the browning degree. This experiment determined the best color combination of fresh-cut Chinese water chestnuts combined the single factor experiments and orthogonal experiments. The results showed that acid blanching and color fixative had a better color protection. Under the condition of 70 ℃ and 0.3% citric acid blanching for 90 s, the effect of blanching was the best, when the material was soaked with the color protecting solution of 1.0% CaCI2＋ 0.1% NaHSO3＋0.1% PA for 20 min, the effect of color protecting was the best.
出处
《食品科技》
CAS
北大核心
2015年第10期339-344,共6页
Food Science and Technology
基金
国家自然基金面上项目(31471699)
关键词
荸荠
漂烫
护色
water chestnuts
blanching
color protecting
