速冻乌龙头芽加工工艺优化及品质分析  

Processing Technology Optimization and Quality Analysis of Frozen Aralia chinensis L. Bud

作　　者：康三江[1] 张海燕[1] 宋娟[1] KANG Sanjiang;ZHANG Haiyan;SONG Juan(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Science,Innovative Center for Storage and Processing Technology of Fruits and Vegetables in Gansu,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃省果蔬贮藏加工技术创新中心,甘肃兰州730070

出　　处：《食品工业科技》2022年第1期220-227,共8页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-27);甘肃省农业农村厅科技计划项目(GNKJ-2018-9)。

摘　　要：为了优化速冻乌龙头芽加工工艺,通过单因素实验考察了漂烫液pH、漂烫时间、速冻温度对速冻乌龙头芽解冻后色泽(△E值)和汁液流失率的影响,同时采用响应面分析法(Response Surface Methodology,RSM)优化速冻乌龙头芽加工工艺。结果表明:各因素对△E值和汁液流失率的影响程度由大到小依次均为漂烫液pH>漂烫时间>速冻温度,优化出最佳工艺条件为:漂烫液pH7.50,漂烫时间4.00 min,速冻温度-30.00℃,在该条件下得到速冻乌龙头芽的△E值为22.58,汁液流失率为21.94%,与模型预测值相比相对误差分别为0.58%和1.14%,与预测值相近,且产品品质符合相关标准NY/T1406-2018《绿色食品速冻蔬菜》的要求。该研究为乌龙头芽速冻加工及开发利用提供一定的理论依据。In order to optimize the processing technology of frozen Aralia chinensis L. bud, the effects of blanching solution pH, blanching time and frozen temperature on the color(△E value) and drip loss were investigated by single factor experiments, and the processing technology was optimized by response surface methodology(RSM). The results showed that the influence degree of each factor on △E value and drip loss from large to small was blanching solution pH>blanching time>frozen temperature. The optimal process conditions were as follows : Blanching solution pH7.50, blanching time 4.00 min, and frozen temperature-30.00 ℃. Under these conditions, the △E value was 22.58, and the drip loss rate was 21.94%. The relative errors were 0.58% and 1.14%, respectively, which was close to the predicted value, and the product qualities were conformed the requirements of No.NY/T1406-2018 Green food-quick frozen vegetable. This study would provide both theoretical and utilization for frozen processing of Aralia chinensis L. bud.

关 键 词：速冻乌龙头芽 响应面法 加工工艺 色泽 汁液流失率 品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]