鲜荸荠真空浸渍强化钙工艺研究

Study on the Process of the Calcium-fortified Fresh Water Chestnut by Vacuum Impregnation

为提高鲜荸荠中钙含量,以乳酸钙为强化剂,钙含量、淀粉含量、可溶性固形物和亮度L^*值为评价指标,通过单因素试验考察温度、真空度、真空浸渍时间和乳酸钙浓度对鲜荸荠浸渍钙含量的影响,并结合正交试验分析真空浸渍对鲜荸荠性质的影响,确定真空浸渍最佳条件。结果表明,真空浸渍较优工艺条件为温度40℃,真空度49kPa,乳酸钙浓度6.0%,真空浸渍20min。此条件下浸渍鲜荸荠钙含量为64.41mg/100g,提高了13.64倍;淀粉含量为3.35g/100g,可溶性固形物含量为9.7°Brix,亮度L^*值为87.97。研究获得鲜荸荠真空浸渍强化钙工艺的最佳条件,真空浸渍可作为强化鲜荸荠钙含量的一种新方法。

The research aimed to study vacuum impregnation technology of calcium-fortified from water chestnut. Using calcium lactate as fortifier,the single factor test investigated parameters of the different temperature,vacuum degree,vacuum impregnation time and calcium lactate concentration,to evaluate the calcium content,starch content,soluble solids and hunter L^* value. The optimized vacuum impregnation conditions were determined with the aid of the orthogonal experiment. The results showed that,the optimal conditions of vacuum impregnation were temperature of 40 ℃,vacuum degree of 49 kPa,calcium lactate concentration of 6.0 %,vacuum impregnation of 20 min. And under the optimal conditions,the content of calcium in water chestnut was 64.41 mg/100 g,which increased 13.64 times;the content of starch was 3.35 g/100 g,the content of soluble solids was 9.7 °Brix,and the hunter L^* value was 87.97. Vacuum impregnation could be considered a new approach for fortifying calcium in water chestnut.