干制和保藏过程中枸杞β-胡萝卜素保存率的研究  

Retention of β Carotene in Lycium during Dehydration and Storage

作　　者：晏志云[1] 赵谋明 彭志英 林炳芳[2] 

机构地区：[1]华南理工大学食品与生物工程学院 [2]南京农业大学食品科技学院

出　　处：《食品与发酵工业》1998年第4期35-39,共5页Food and Fermentation Industries

摘　　要：研究了枸杞脱水干制过程中热烫时间和热烫温度、预处理、以及干制工艺条件对β－胡萝卜素保存率的影响，并对干制工艺条件进行了优化组合，优化组合条件如下：枸杞鲜果蒸汽热烫２分钟，用０．３％Ｎａ２ＳＯ３＋０．０３％Ｖｃ＋０．０４％ＥＤＴＡ－Ｎａ２溶液预处理１ｈ，在５０℃２０ｈ、６０℃１２ｈ、６５℃１１ｈ的干制工艺条件下进行脱水干制，β－胡萝卜素保存率可达８９．１％。此外，还探讨了包装材料颜色及保藏温度对枸杞干果β－胡萝卜素保存率的影响，结果表明：保藏温度对β－胡萝卜素保存率无显著影响，而包装材料的颜色对β－胡萝卜素保存率有显著的影响。Effects of blanching time and temperature, pretreatment, dehydration conditions on the retention of β carotene in Lycium were studied, the optimum combination was made as follows: steam blanching for 2 min, pretreating with 0.3%Na 2SO 3+0.03% Vc +0.04% EDTA Na 2 solution for 1h,then dehydrating at condition of 50℃ 20h、60℃ 12h 、65℃ 11h, the retention of β Carotene could reach 89.1%. And also dried Lycium fruits with different color of packing material preserved at different temperature were discussed. The results showed that storage temperature was insignificant on retention of β carotene and the color of packing material was significant on retention of β carotene.

关 键 词：枸杞 Β-胡萝卜素 保存率 脱水干制 保藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]