青芥辣生产工艺优化及品质评价  

Technology Optimization and Quality Evaluation of Wasabi

作　　者：王屋梁 WANG Wuliang(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2022年第6期3-5,共3页The Food Industry

摘　　要：为获取青芥辣的最佳制作工艺条件,以辣根为主要原料制作青芥辣,研究均质速度、真空时间及pH对青芥辣产品色泽和异硫氰酸烯丙酯含量的影响,在单因素试验基础上,采用三因素三水平正交试验优化青芥辣产品的加工工艺。正交试验结果表明,青芥辣的较优生产工艺为均质速度40 r/min、真空时间10 min、pH 4.0,该工艺条件下制得的青芥辣产品具有良好的色泽和风味,其色泽a值为-7.65,异硫氰酸烯丙酯含量为0.90%。该研究结果可为生产色泽和风味良好的青芥辣提供参考。In order to obtain the best production process conditions for wasabi,horseradish was used as the main raw material to produce wasabi.The effects of homogenization speed,vacuum time and pH on the color and allyl isothiocyanate content of wasabi products were studied.Based on the single factor test,a three-factor three-level orthogonal test was used to optimize the processing technology of wasabi products.Orthogonal test results showed that the better production process of wasabi was homogenization speed 40 r/min,vacuum time 10 min,and pH 4.0.Under this process condition,wasabi had good color and flavor,its color value was-7.65,and the content of allyl isothiocyanate was 0.90%.The results of this study could provide reference for production of wasabi with good color and flavor.

关 键 词：辣根 青芥辣 色泽 异硫氰酸烯丙酯 正交试验 

分 类 号：TS205[轻工技术与工程—食品科学]