浆水芹菜保藏工艺参数的优化  

Optimization of Storage Technology of Jiangshui Celery (Fermented Celery)

作　　者：何玲[1] 杨公明[2] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2009年第10期123-126,共4页Food Science

摘　　要：本实验以芹菜为原料,通过三因素二次通用旋转组合试验设计,考察了贮藏温度、山梨酸钾用量、微波处理时间对浆水芹菜保藏效果的影响,并建立了数学回归模型。结果表明:贮藏温度、山梨酸钾用量对发酵浆水芹菜感官指标的影响达极显著水平(p<0.01),微波处理影响达显著水平(p<0.05)。浆水芹菜最佳保藏工艺参数为:贮藏温度0.5℃,山梨酸钾用量0.45‰,微波(800W)处理时间68.4s。Effects of storage temperature, microwave treatment time, and potassium sorbate dose on storage of Jiangshui celery were investigated by three-factor quadratic general rotary design and a regression model with high reliability was established to optimize the above factors. Results showed that storage temperature and potassium sorbate dose had extremely significant effect on the sensory quality of Jiangshui celery （p 〈 0.01）, but microwave treatment time took second place, exhibiting significant effect （p 〈 0.05）. The optimal storage conditions of Jiangshui celery were as follows： storage temperature 0.5 ℃, potassium sorbate dose 0.45‰, and microwave treatment time 68.4 s （800 W）.

关 键 词：浆水芹菜 保藏工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]