脱水芹菜干前预处理工艺的实验研究  

Experimental study on the pretreatment technology for the dehydration of celery

作　　者：王辰[1] 张媛[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《食品工业科技》2010年第2期286-288,291,共4页Science and Technology of Food Industry

基　　金：湖北省教育厅(A类)重点项目(D200712007)

摘　　要：为了提高脱水芹菜的感官品质与复水比,对烫漂液的组成与芹菜脱水干燥前的浸泡工艺进行了研究。正交实验显示,芹菜在1%Na2CO3+500mg/LZn(CHCOO)2混合护色溶液中于95～100℃烫漂1min,然后在8%NaCl+8%β-CD+0.15%CaCl2混合液中浸泡处理16min。预处理后的芹菜经过热风干燥具有较好的感官品质与复水特性。In the hope of finding a good method of improving the sensory quality and the rehydration ratio of dehydrated celery, composition of blanching solution and pre-dehydrating treatment technology of celery was studied.The orthogonal experiment showed that the optimal technological condition was to blanch celery in the color retention solution of 1% Na2CO3 ＋ 500mg/L Zn （CHCOO）2 at 95-100℃ for 1.0minute, and then to soak in the solution of 8% NaCI ＋ 8% β-CD ＋0.15%CACI2 for 16minutes.The fresh celery,after pre-dehydrating treatment,was finally dried using hot air to produce dehydrating celery with better sensory quality and the rehydration characteristic.

关 键 词：芹菜 护色 脱水处理 复水性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]