基于产品风味和色泽的青芥辣工艺的优化  

Technology Optimization of Green Mustard Production Based on Product Flavor and Color

作　　者：丁绍东[1] 丁占生[2] 刘绘[2] 范柳萍[2] 王国华 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]盐城南翔食品有限公司,江苏盐城224141

出　　处：《安徽农业科学》2016年第20期81-82,179,共3页Journal of Anhui Agricultural Sciences

基　　金：苏北科技发展计划--科技富民强县项目(BN2014058;SBN2014010290)

摘　　要：[目的]研究开发风味好、色泽纯的青芥辣产品,丰富我国调味品市场。[方法]以辣根为原料,研究了发制温度、发制时间、p H对青芥辣产品异硫氰酸烯丙酯和色泽的影响,在单因素试验的基础下,采用3因素3水平正交试验优化青芥辣产品的加工工艺。[结果]青芥辣的较优生产工艺为发制温度30℃、发制时间2 h、p H 3.5,该工艺条件下制得的青芥辣产品具有较好的色泽与风味。[结论]研究可为辣根的深加工利用提供参考。[Objective] To research the effects of green mustard with satisfied flavor and color on the abundance of flavoring market. [Method] With horseradish as the raw materials,effects of reaction temperature,time and p H on the allylisothiocyanate content and color were investigated. Based on the single factor test,three-factor and three-level orthogonal experiments were used to optimize the processing technology of green mustard. [Result]The processing technology for green mustard was as follows： p H 3. 5,reaction temperature 30 ℃ and reaction time2 h. Under this condition,green mustard products had relatively good color and flavor. [Conclusion]This research provides references for the deep processing and utilization of horseradish.

关 键 词：辣根 青芥辣 异硫氰酸烯丙酯 

分 类 号：S38[农业科学—农艺学]