热烫处理对芹菜品质的影响及短期贮藏性质的研究  

Study on the Effect of Blanching Treatment on Celery Quality and Short-term Storage Properties

作　　者：刘树萍[1] 苏晓文 陆家慧 佟兴苗 LIU Shu-ping;SU Xiao-wen;LU Jia-hui;TONG Xing-miao(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,哈尔滨150028

出　　处：《中国调味品》2021年第3期65-69,81,共6页China Condiment

基　　金：2019年度哈尔滨商业大学“青年创新人才”支持计划学术骨干项目(2019CX18);烹饪科学四川省高等学校重点实验室资助项目(PRKX201906);黑龙江省博士后科研启动金(LBH-Q15072);哈尔滨商业大学博士科研启动(12DW030);2019年度黑龙江省高等教育教学改革一般研究项目(SJGY20190336)。

摘　　要：以芹菜为原料,以感官评分、质构、色差、含水量、失重率和叶绿素含量为指标分析,探讨热烫时间、热烫温度和食盐添加量对芹菜品质的影响以及短期贮藏性质的研究。结果表明,芹菜的最佳热烫工艺条件为热烫温度95℃、热烫时间5 min、食盐添加量1.3%。以最佳热烫工艺下的芹菜为研究对象,考察其在4℃时短期贮藏1,2,3 d的品质变化。结果显示,贮藏后芹菜的叶绿素、色差、含水量及失重率与对照组相比均无显著性差异(P>0.05),可为芹菜进入中央厨房以及冷链运输做成方便食品提供数据支持。Taking celery as the raw material,the sensory score,texture,chromatic aberration,moisture content,weight loss rate and chlorophyll content are as the indexes,the effects of blanching time,blanching temperature and salt additive amount on celery quality and short-term storage properties are studied.The results show that the optimum blanching conditions of celery are blanching temperature of 95℃,blanching time of 5 minutes and salt additive amount of 1.3%.The quality changes of celery stored at 4℃ for 1,2,3 d are studied with the celery under the optimal blanching technology as the research object.The results show that there's no significant difference in chlorophyll,chromatic aberration,moisture content and weight loss rate of celery after storage compared with the control group(P>0.05),which could provide data support for celery entering the central kitchen and cold-chain transportation to make convenience food.

关 键 词：热烫处理 芹菜 叶绿素 含水量 贮藏 

分 类 号：TS205.9[轻工技术与工程—食品科学]