绿芦笋冰点调节剂的研究  

Research of Freezing Point Regulators of Green Asparagus

作　　者：宋秀香[1] 鲁晓翔[1] 李江阔[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《食品工业》2013年第1期89-92,共4页The Food Industry

基　　金：国家“十二五”科技支撑计划(2012BAD38B01);天津市重点科技攻关项目(11ZCKFNC01900)

摘　　要：研究了冰点调节剂对绿芦笋冰点的影响。选取氯化钙、维生素C、山梨糖醇、果糖作为绿芦笋冰点调节剂,研究不同冰点调节剂种类、浓度和处理时间对绿芦笋冰点的影响,并通过正交试验研究冰点调节剂复配后对绿芦笋冰点温度的影响。试验结果表明,氯化钙是绿芦笋较好的冰点调节剂,当添加的氯化钙质量分数为7%时,可使绿芦笋冰点由-0.7℃降至-1.1℃;而当浸泡时间达到90 min时,其冰点可降低到-1.2℃;试验结果说明冰点调节剂可以有效降低绿芦笋的冰点。The effect of different freezing point regulators on the green asparagus freezing point was investigated. The experiment selected calcium chloride, vitamin C, sorbit and fructose as the freezing point regulators on the green asparagus. The effect of different kinds of the freezing point regulators, the content and the immersion time on changing the green asparagus freezing point was researched. And through the orthogonal experiment the effect of combined freezing point regulators on the green asparagus freezing point was also studied. The results showed that： calcium chloride was a kind of better freezing point regulators. The freezing point of green asparagus was decreased from -0.7 ℃to -1.1 ℃ when calcium chloride content was 7%; the freezing point of green asparagus was decreased to -1.2 ℃ when immersion time was 120 min. Freezing point regulators could effectively decrease the green asparagus freezing point was showed in the result of the experiment.

关 键 词：绿芦笋 冰点 冰点调节剂 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]