真空冷冻干燥绿芦笋的护绿方法研究  

Studies on the Green-maintaining Method of Green Asparagus in Vaccum Freeze-drying

作　　者：陈仪男[1] 

机构地区：[1]漳州职业技术学院食品与生物工程系,漳州363000

出　　处：《中国食品学报》2007年第1期107-114,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：漳州市科学基金资助项目(No.Z03035)

摘　　要：研究真空冷冻干燥绿芦笋的最佳护绿技术,采用分光光度法测定总叶绿素含量,以总叶绿素保存率为定量指标进行比较。结果表明:绿芦笋在0.8%Na2CO3碱液中按料液质量比1∶1.2浸泡10min,取出后,经温度100℃的0.04%ZnCl2+0.1%CaCl2+0.01%Na2SO3复合护绿液,按料液质量比1∶10烫漂100s,在板温90℃、真空值20～25Pa、物料最高温度55℃的条件下,其总叶绿素保存率可达86%,冻干品终水分在4.0%以下;同时,经检测复水冻干品中的Zn和SO2残留量分别为19.5mg/kg及0.028g/kg,符合产品质量卫生要求。本技术对绿芦笋冻干品有较佳的护绿效果。To systemic study the best green-maintaining technique during green asparagus produced by the vacuum freeze drying, the total chlorophyll was determined by spectrophotometer. The total chlorophyll maintainting rate was compared as quantitative index. The results showed that the green asparagus had good green-maintaining effect by immersed 10 minutes with mass ratio of material and 0.8% Na2CO3 to 1：1.2, and scalded 100s with mass ratio of material and 100 ℃ compound green-maintaining solution of 0.04% ZnCl2＋0.1% CaCl2＋0.01% Na2SO3 to 1：10, then freeze-dried with the plate temperature, vacuum degree, the highest material temperature respectively to 90 ℃, 20-25 Pa, 55 ℃. The total chlorophyll maintainting rate was amount to 86%. The water content of freeze-drying product was below 4.0%, the total chlorophyll content could get the stability to keep. Through the examination, the Zn and SO2 residue content of recovery freeze-drying product was respectively 19.5 mg/kg, 0.028 g/kg. It could meet the product quantity hygiene requirements.

关 键 词：绿芦笋 真空冷冻干燥 护绿 复合护绿液 叶绿素保存率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]