SPSS分析法优化盐渍青菜护色工艺  

Optimization of Color-protecting Techniques of Pickled Green Vegetables by SPSS Analysis

作　　者：尼海峰[1] 但晓容[1] 邓冕[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品与发酵科技》2010年第6期55-59,共5页Food and Fermentation Science & Technology

摘　　要：本试验以四川盐渍青菜为主要原料,研究了其在加工过程中的护色工艺。分别研究了护色剂种类、料液比、处理时间、pH,护色剂用量及处理温度对盐渍青菜色泽的影响,通过中心组合试验确定盐渍青菜最佳的护色工艺参数为液料比3:1、护色时间5min、pH7.75、护色剂用量0.05%、温度65℃。To study the color-protecting techniques of pickled green vegetables during the processing technology,Sichuan pickled green vegetables was selected as the main raw material.The influence of the types of color fixative,solid-liquid ratio,treatment time,pH,dosage of color fixative and the treatment temperatures on Sichuan pickled green vegetables was studied respectively,the optimal color-protecting techniques was confirmed through measuring absorbance of pickled green vegetables liquid and handling data through SPSS.The optimal color-protecting technological parameter was 3：1 solid-liquid ratio,5min,pH7.75,0.05% color fixative,65℃.

关 键 词：盐渍青菜 护色 工艺优化 SPSS 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]