番木瓜速冻前漂烫工艺的优化  

Blanching process optimization before quick freezing of Carica papaya

作　　者：刘艳春[1] 王维民[1] 谌素华[1] 苏阳[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广东农业科学》2015年第8期66-71,共6页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2012B2130106050);广东海洋大学"创新强校工程"项目(GDOU2013041103)

摘　　要：为掌握番木瓜烫漂的最佳工艺,在单因素试验结果的基础上,采用响应面法优化能保持木瓜较高Vc保留率和较低过氧化物酶(POD)相对活性的烫漂条件,得到漂烫温度、时间、切块大小的最佳工艺组合。结果表明,番木瓜速冻前漂烫的最佳工艺为:漂烫温度100℃、漂烫时间1.26 min、番木瓜切块2.7 cm,此时番木瓜的Vc损失率为12.64%,POD相对活性为6.68%。经过漂烫处理的速冻番木瓜在贮藏期具有较好的Vc保留水平。In order to obtain the optimum bleaching process for papaya, on the base of single factor experiments about blanching temperature, blanching time and cutting size, the response surface regression with Design-expert 8.0 was used to optimize the blanching conditions, to obtain the fruit with higher Vc retention rate and lower peroxidase （POD） activity. The results showed that the optimum blanching process before quick freezing of papaya was as follows： blanching temperature of 100~C for 1.26 min, cutting size of ：2.7 cm. Under the conditions, the papaya Vc loss rate was 12.64%, relative activity of POD was 6.68%. After blanching treatment, the quick-frozen papaya had a good Vc retention levei in storage period.

关 键 词：番木瓜 漂烫工艺 响应面优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]