苹果果胶脱色工艺优化及对面条蒸煮品质的影响研究  

Study on optimization of apple pectin decolorization process and its effect on noodle cooking quality

作　　者：刘少阳[1] 张臻[1] 李玉兰[1] LIU Shao-yang;ZHANG Zhen;LI Yu-lan(Luohe Medical Collage,Luohe 462000,Henan,China)

机构地区：[1]漯河医学高等专科学校,河南漯河462000

出　　处：《粮食与油脂》2021年第3期21-24,共4页Cereals & Oils

基　　金：漯河医学高等专科学校2015年度基础科学研究项目(2015-S-LMC012)。

摘　　要：以吸附率为指标,采用正交法优化活性炭对苹果果胶的脱色工艺,并就苹果果胶对面条蒸煮品质的影响进行了探索。结果表明:活性炭对果胶脱色效果的影响因素大小顺序为温度>脱色时间>活性炭添加量。最佳因素水平组合为温度60℃、脱色时间30 min、活性炭添加量10 g/L,在此条件下,活性炭对果胶脱色吸附率达到80.50%。当果胶添加量为0.3%时,蒸煮损失率最小,吸水率较高,面条的品质较好。Taking the adsorption rate as the index,the decolorization process of apple pectin by activated carbon was optimized by orthogonal design,and the effect of apple pectin on the cooking quality of noodles was explored.The results showed that the order of influencing factors of activated carbon on the decolorization effect of pectin was temperature>decolorization time>added amount of activated carbon.The best combination of factors were as follows:temperature 60℃,decolorization time 30 min,added amount of activated carbon 10 g/L.Under these conditions,the adsorption rate of activated carbon to pectin decolorization reached 80.50%.When the amount of pectin added was 0.3%,the cooking loss rate was the lowest,the water absorption rate was higher,and the noodle quality was better.

关 键 词：活性炭 苹果果胶 脱色 面条 蒸煮品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]