β-环状糊精用于复水薇菜尖脱苦工艺的优化  

Process optimization of reconstituted Osmund a japoni ca thunb tip debittering with β-cyclodextrins

作　　者：周文倩[1] 李纯[1] 胡瑞[1] 赵志峰[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与机械》2013年第6期216-219,共4页Food and Machinery

摘　　要：以单宁含量为指标,对复水薇菜尖的脱苦问题进行探究。运用碳酸氢钠结合β-环状糊精对复水薇菜尖进行脱苦处理。通过单因素试验与正交试验得到β-环状糊精的较优脱苦条件为β-环状糊精浓度1%,料液质量比1∶4,浸泡温度55℃,浸泡时间105 min。该条件下,单宁脱除率为91.22%,脱苦效果佳,在基本脱除苦味的同时,具有一定的脱腥效果,且对薇菜品质无明显影响,效果优于碳酸氢钠浸泡法。The debittering of reconstituted Osmunda japonica thunb tip was investigated, with the content of tannin as index. Bitterness was removed from the reconstituted Osmunda japonica thunb tip by using sodium bicarbonate and β-cyclodextrins. The better debittering conditions of β-cyclodextrins through single factor experiments and orthogonal test were： the concentration of β-cyclodextrins 1%, the mass ratio of solid to liquid 1 ~ 4, the soaking temperature 55 ℃, and the soaking time 105 rain. Under this condition, the tannin re- moval rate reached 91.22% and the effect of debittering was good. The method had some effects on deodorization, while removing bit- terness basically. And it had no obvious effects on the quality of Osmunda japonica thunb. So it was superior to sodium bicarbonate soaking methods.

关 键 词：β环状糊精 复水薇菜尖 脱苦 单宁 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]