基于品质模型的黄桃去皮工艺优化及应用  

Optimization and Application of Peeling Process of Yellow Peaches Based on Quality Model

作　　者：王丽娟[1] 宋思圆 刘东红[1,2] Wang Lijuan;Song Siyuan;Liu Donghong(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Full Institute of Food Science,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2018年第7期158-163,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31371872)

摘　　要：黄桃加工中常用碱液去皮方法进行前处理,然而该工艺环节对产品品质定量影响的研究手段和工具较缺乏。本文采用"未反应核模型"建立了黄桃碱液去皮的定量化品质模型。通过96种处理【4个浓度(0.2,0.4,0.6,0.8 mol/L)、4个温度(70,80,90,95℃)和6个去皮时间(1,2,3,4,5,6 min)】,建立质量损失模型,以预测质量损失;建立了黄桃碱液去皮时间与温度、浓度和去皮厚度的函数,以预测去皮时间并优化去皮工艺;建立了去皮过程中质地随热效应改变的模型,以评估黄桃质地;同时建立了适用于实际应用的去皮时间随温度、浓度和去皮厚度变化的模型,为指导黄桃碱液去皮提供理论依据。Lye peeling has been regarded as the most common and economical method used in peach processing.However, the ways and means, which describe the quantitative effect of the process on the product quality, is deficiency. This paper established a quantitative quality model of chemical peeling of yellow peach based on the ＂unreacted core model＂. A total of 96 different treatment were performed, involving four concentration（0.2, 0.4, 0.6, 0.8 mol/L）, four temperature（80, 85, 90, 95 ℃） and six peeling time（1, 2, 3, 4, 5, 6 min）. A model for peeling loss was established to predict the peeling loss. The function of peeling time, temperature, concentration of alkali and peeled thickness was determined to predict the peeling time and optimize the peeling process. The model of the texture changes in the peeling process was established to predict the texture. Peeling maps to estimate for practical peeling conditions, including alkali temperature, alkali concentration and peel thickness（0.02, 0.03 cm） were developed.

关 键 词：黄桃 质量损失 质地 品质模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]