薇菜干色变条件的研究  

Study on dried osmunda japonica production

作　　者：王旭[1] 陈新[1] 寇芸芸[1] 

机构地区：[1]武汉轻工大学生物与制药工程学院,湖北武汉430023

出　　处：《武汉轻工大学学报》2014年第4期11-14,共4页Journal of Wuhan Polytechnic University

基　　金：国家自然科学基金青年基金资助项目(81001625);教育部科学技术研究重点资助项目(210138)

摘　　要：为了完善薇菜干加工工艺,实现工厂化规模化生产,以及提高制作鲜薇菜采收的预处理,通过设置不同温度、光照时间、光照强度。漂烫时间等因素,研究制作条件对薇菜从采收到色变等加工工艺的影响。结果表明,漂烫时间、光照强度和时间对薇菜干的制作工艺色变效果影响较大,烘焙干燥温度影响较小。同时,得出青色和褐色鲜薇菜对薇菜干品质的影响存在差异。其结果为:在盐水浓度为1%的开水中漂烫3 min后再在35℃、光照强度为6 800 lx左右干燥5.5 h后能到效果较好的"赤干",此为薇菜干从新鲜采摘到干品工艺制作的理想条件。In order to improve the processing technology of dried osmunda japonica,realize the scare production fac- tory, and to improve the pretreatment of the dried osmunda japonica harvest,the different temperature, illumination time light intensity and should be set. Blanching time the influence of different conditions ondried osmunda japonica processing technology in studied. The results show illumination time ,light intensity and blanching time have great influence, and blanching temperature has a small effect. At the same time, the effect of a fresh green and brown os- munda japonica are differences. To get from freshosmunda japonica harvest from the best of the production process conditions, the brine concentration of 1% water,blanching 3 minutes and 10 seconds ,35 degrees celsius, light inten- sity for68001x, dry 5.5 hours.

关 键 词：薇菜 色变 工艺 

分 类 号：TS205.1[轻工技术与工程—食品科学] Q949.9[轻工技术与工程—食品科学与工程]