甜豆护色保脆条件优化及冻藏品质研究  

Study on Optimization of Color-Protection and Brittleness-Keeping Conditions of Sweet Pea and Quality during Frozen Storage

作　　者：周湘 李思敏 ZHOU Xiang;LI Simin(Guangdong Guangken Green Agricultural Products Co.,Ltd.,Guangzhou 510630,China)

机构地区：[1]广东广垦绿色农产品有限公司,广东广州510630

出　　处：《广东轻工职业技术学院学报》2022年第5期25-30,共6页Journal of Guangdong Industry Polytechnic

摘　　要：通过响应面实验优化了速冻甜豆护色保脆预处理条件,各因素对甜豆感官评分影响顺序为:氯化钙浓度>烫漂时间>碳酸氢钠浓度,其中氯化钠浓度与烫漂时间的影响极其显著(P<0.01),各因素之间没有交互作用。优化后最佳预处理条件为:氯化钙浓度为0.636 g/L、碳酸氢钠浓度为0.534 g/L、烫漂45 s,甜豆感官评分可达8.59。在冻藏过程中,甜豆色泽、硬度及汁液流失率会随时间延长而变化显著(P<0.05),但在冻藏60 d内,甜豆色泽、外观及脆性硬度等品质都保持在较优范围内。Pre-treatment conditions for color-protection and brittleness-keeping of sweet pea were optimized by RSM experiments.The effect sequence of each factor on sensory scores was concentration of calcium chloride solution>blanching time>concentration of sodium bicarbonate solution.Concentration of calcium chloride solution and blanching time showed excellent influence(P<0.01)and there was no interaction among these factors.The optimum conditions obtained were as follows:concentration of calcium chloride solution 0.636 g/L,blanching time 45 s,concentration of sodium bicarbonate solution 0.534 g/L,and sensory score of sweet pea was up to 8.59.The color,hardness and drip loss exhibited significant changes during freezing storage(P<0.05),while within 60 d the qualities of frozen sweet pea including color,appearance,hardness and brittleness keep in better condition.

关 键 词：甜豆 护色 保脆 响应面优化 冻藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]