麦草汁的护色研究  

Research on the Color Protection of Wheatgrass Juice

作　　者：张培旗[1] 常志娟[1] 周茹[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2014年第9期54-57,共4页The Food Industry

基　　金：河南省教育厅科学技术研究重点项目(13A550357)

摘　　要：主要探讨了麦草汁的护色方法。麦草经碱液预处理后,采用热烫处理和添加金属离子联合护色方法,以确定护色工艺参数和最佳护色组合。试验采用单因素试验及正交试验,以色差为指标,并借助感官方法加以评价。结果表明,以500 mg/L醋酸锌和0.3%CaCl2为护色剂,在热烫温度为95℃,热烫时间为2 min条件下,能有效的保持麦草原料特有的绿色,期望为麦草工业化生产提供理论依据。The wheatgrass juice color protection methods were discussed. The optimum process parameters and protecting color combinations were determined using blanching process and adding metal ions after alkali pretreatment of wheatgrass. Hue Angle value was used as indicators combined sense methods and single factor experiment and orthogonal experiment were applied. Color protection process by the optimized range analysis showed that 500 mg/L zinc acetate and 0.3% CaCl2 as color fixative, the blanching temperature of 95℃, blanching time of 2 min, under above conditions, the wheat grass material unique green could effectively be kept, which provides a theoretical basis and reference for wheatgrass industrialization.

关 键 词：麦草汁 护色 热烫 金属离子 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]