牛蒡非硫护色工艺  

Study of Non-sulfite Color Protection of Burdock

作　　者：石启龙[1] 赵亚[1] 王锡海[1] 郑亚琴[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《食品研究与开发》2011年第3期91-93,共3页Food Research and Development

基　　金：山东省高校科技计划项目(J09LC75)

摘　　要：研究不同褐变抑制剂对牛蒡护色效果的影响,通过正交试验筛选出牛蒡最适非硫褐变抑制剂及其质量分数;研究常压渗透脱水、超声波辅助渗透脱水、真空辅助渗透脱水等前处理对牛蒡护色效果的影响。结果表明,牛蒡最适非硫护色剂组合为:1.0%柠檬酸,0.18%抗坏血酸,0.16%半胱氨酸。真空辅助渗透脱水前处理可显著提高牛蒡非硫护色效果,其工艺参数为:牛蒡∶溶液(质量比)=1∶10(质量比),渗透液中蔗糖和食盐质量分数分别为50%和10%,在真空度0.09MPa,温度为40℃下处理30min,然后在温度为40℃下继续常压渗透脱水处理2h。The effects of different browning inhibitors on the index of BD of burdock were studied and the optimal non-sulfur browning inhibitors and their mass fractions were obtained by orthogonal experiment.The effects of atmospheric osmotic dehydration,ultrasound-assisted osmotic dehydration,and vacuum osmotic dehydration on burdock color-protection were also studied.The results indicated that the optimal non-sulfur browning inhibitors and mass fraction were as follows： citric acid 1.0 %,ascorbic acid 0.18 %,cytosine 0.16 %.Vacuum osmotic dehydration assisted in improving non-sulfur color protection and its processing conditions were as follows： burdock∶solution（mass ratio） equals 1∶10（mass ratio）,the sugar and salt＇s mass fractions in the osmotic solution were 50 % and 10 % respectively,the vacuum degree was 0.09 MPa,and the temperature was 40 ℃,the vacuum immersion time was 30 min.After finished vacuum osmotic dehydration,burdock were continually underwent atmospheric osmotic dehydration under the same solution and temperature for 2 h.

关 键 词：牛蒡 非硫护色 褐变度 渗透脱水 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]