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脱水海芦笋的护色工艺研究
  • ISSN号：1673-1689
  • 期刊名称：食品与生物技术学报
  • 时间：0
  • 页码：182-187
  • 语言：中文
  • 分类：TS255.5[轻工技术与工程—农产品加工及贮藏工程;轻工技术与工程—食品科学与工程]
  • 作者机构：[1]江南大学食品学院,江苏无锡214122, [2]江苏晶隆海洋产业发展有限公司,江苏大丰224145
  • 相关基金：基金项目：国家自然科学基金项目（20776062）;江苏省科技成果转化专项资金项目（BA2006058）.
  • 相关项目：调味果蔬高效微波辅助冷冻干燥及贮藏过程机理研究
作者： 周祥|竹文礼|张慜|
关键词： 海芦笋, 护色, 色泽, Salicornia bigelovii Torr, color preservation, color
中文摘要：

研究了不同Na2CO3质量分数、浸泡时间、过氧化酶相对酶活、热烫时间、含盐量对脱水海芦笋护色效果的影响，通过单因素和正交实验，对脱水海芦笋的护色工艺进行了研究。结果表明：海芦笋在质量分数为1％的Na2CO3溶液中按料液质量体积比1g：8mL浸泡15min取出后，在95～100℃沸水浴中热烫7min，此工艺的护色效果最佳。

英文摘要：

The paper studies the natural color preservation technology of dehydrated Salicornia bigelovii Tort by using single factor and orthogonal experiment. The effect of solution of sodium carbonate, the ratio of solid to liquid,immersing time,the activity of peroxidase,blanching time, and salt content on color of Salicornia bigelovii Torr were carefully investigated. The result showed that solution of 1% sodium carbonate （the ratio of solid to liquid = 1 ： 8 for 15min） at 95 -100℃ for 7 rain. The results present have demonstracted that the natual colour preservation techenology is a potential technology for dehydrated Salicornia bigelovii Torr.

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期刊信息
  • 《食品与生物技术学报》
  • 中国科技核心期刊
  • 主管单位:中华人民共和国教育部
  • 主办单位:江南大学
  • 主编：金征宇
  • 地址：江苏无锡蠡湖大道1800号江南大学蠡湖校区
  • 邮编：214122
  • 邮箱：zzs@jiangnan.edu.cn spyswjs@163.com
  • 电话：0510-85913526
  • 国际标准刊号：ISSN：1673-1689
  • 国内统一刊号：ISSN：32-1751/TS
  • 邮发代号:28-79
  • 获奖情况:
  • 全国轻工类中文核心期刊,全国食品工业类中文核心期刊,江苏省优秀期刊
  • 国内外数据库收录:
  • 美国化学文摘（网络版）,日本日本科学技术振兴机构数据库,中国中国科技核心期刊,中国北大核心期刊（2008版）,中国北大核心期刊（2011版）,中国北大核心期刊（2014版）,英国食品科技文摘
  • 被引量:9171