芹菜水焯工艺的优化  

Optimization of Quick-Boiling Technology of Celery

作　　者：孙科祥[1] 张令文[1,2] 计红芳[1] 杨铭铎[2] 李慧东 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]哈尔滨商业大学中式快餐研发中心,哈尔滨150076

出　　处：《湖北农业科学》2013年第6期1401-1403,1414,共4页Hubei Agricultural Sciences

基　　金：河南省教育厅自然科学研究计划项目(2008A550003);河南省新乡市科技发展计划项目(07N059)

摘　　要：以芹菜(Apium graveolens)为研究对象,对自来水、1%乙酸溶液、10 g/L食盐溶液和10 g/L小苏打溶液4种水焯介质进行了研究;在单因素试验的基础上,通过L9(34)正交设计探讨了芹菜水焯的工艺条件。结果表明,乙酸溶液可作为芹菜的水焯介质;芹菜水焯的最佳条件为乙酸体积分数0.02%,料液比1∶4(m/V,g∶mL),在100℃水焯3 min。在此条件下,水焯芹菜的干物质溶出率为0.41%。水焯后芹菜可用于加工各种菜肴。Using celery(Apium graveolens) as material,the quick-boiling media including water,1% acetic acid,10 g/L salt and 10 g/L sodium bicarbonate solution were assayed.And the conditions of quick-boiling were optimized by orthogonal experiment based on single factor tests.Results showed that acetic acid solution was a better media for quick-boiling of celery.And the optimized conditions of quick-boiling were obtained as follows,volume fraction of acetic acid,0.02%;sample to solvent ratio,1∶4(g/mL);extracting at 100 ℃ for 3 min.Under these conditions,dissolution rate of dry matter from quick-boiling celery was 0.41%.The quick-boiling celery could be cooked for various dishes.

关 键 词：芹菜(Apium graveolens) 水焯 加工工艺 

分 类 号：S[农业科学]