核桃花护色保脆技术研究

Study on the technology of protecting color and keeping crispy of walnut flower

为延长核桃花保质期及保持外观,以鲜核桃花为试材,以褐变度和感官评分为评价指标,探讨核桃花护色保脆条件,以期更好地开发利用这一山野菜.采用正交优化试验确定核桃花护色保脆最佳复配参数.结果表明最佳复配护色剂为0.4%柠檬酸、0.4%D-异抗坏血酸钠和0.04%EDTA-2Na,最佳复配保脆剂为1.0%氯化钙、0.2%乳酸钙和0.4%氯化镁.

To extend shelf life and keeping appearance of walnut flower,the walnut flower was used as raw materials and the browning degree and the stheensory score were used as evaluation indexesto,the conditions of walnut flower protecting color and crispness was discussed in order to better developed and utilized this wild vegetable.The optimal parameter of walnut flower protecting color and crispness was determined by orthogonal experiment.The results showed that the best method of color-protection was 0.4% citric acid,0.4% d-sodium erythorbate,0.04% EDTA-2Na,and the best effort on brittleness-keeping was 1.0% calcium chloride,0.2% calcium lactate,0.4% magnesium chloride.