脱水莴笋片加工技术和贮藏研究  

Study on processing technology and storage for the dehydration Lettuce piece

作　　者：陈亦辉[1,2] 冯宇飞[3] 叶兴乾[1] 

机构地区：[1]浙江大学生工与食品学院,浙江杭州310058 [2]海通食品集团余姚有限公司,浙江余姚315470 [3]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第8期262-265,269,共5页Science and Technology of Food Industry

基　　金：国家星火计划(2012GA701003)子课题;余姚市农业与社发项目(2011N12)

摘　　要：采用热烫方法,研究了漂烫参数与莴笋片酶活性、熟度、微生物指标的关系,研究不同热烫处理后脱水莴笋片中POD酶活和叶绿素含量的关系,初步探讨了贮藏条件对脱水莴笋片色泽、商品价值的影响。结果表明,最佳热烫条件为95℃,4min;护色剂0.03%ZnAc2、0.02%NaHSO3能达到最适护色效果;确定食盐1%、葡萄糖6%、乳糖4%混合渗透时,产品颜色最好;低温贮藏脱水莴笋片效果最佳。The effect of blanching parameters on the activity of POD ,cooked degree, microbiology indicators on the Lettuce piece was investigated. The relationship between the activity of POD,and content of chlorophyll in dehydratation lettuce piece under several blanching conditions was analyzed. Preliminary storage test of dehydrated lettuce piece was also analyzed. It showed：95℃ 4rain was the best blanching condition,0.03% ZnAc2,0.02% NaHSO3 was the best effect on colour-proteeting. 1% salt,6% glucose,4% lactos was the best osmotic process,low temperature was the best colour-protecting method.

关 键 词：脱水 莴笋 加工 贮藏 研究 

分 类 号：TS205[轻工技术与工程—食品科学]