烫漂液水质对西兰花品质的影响  

Effect of Water Types on the Quality of Bleached Broccoli

作　　者：金嘉凤 陈洪兴 傅润泽 刘汉文 王宇 JIN Jiafeng;CHEN Hongxing;FU Runze;LIU Hanwen;WANG Yu(School of Marine and Bioengineering,Yancheng Institute of Technology,Yancheng 224051,China;Dongtai Oliverfood Co.,Ltd.,Dongtai 224234,China)

机构地区：[1]盐城工学院海洋与生物工程学院,江苏盐城224051 [2]东台市奥力维食品有限公司,江苏东台224234

出　　处：《现代食品》2022年第22期162-164,170,共4页Modern Food

基　　金：江苏省苏北科技专项资金(富民强县)项目(SZ-YC202005)。

摘　　要：分别以纯净水、自来水、15%海水+85%自来水为烫漂液,在料液比1∶15(g∶mL)、温度95℃、时间60 s的条件下烫漂西兰花,观察水质对烫漂西兰花品质的影响。结果表明,在15%海水+85%自来水中烫漂不但能够较好地保持西兰花脆度,而且烫漂后的西兰花色泽较亮,绿色程度更深;3种水质烫漂的西兰花中维生素C质量分数无明显差别。在自来水中加入适量海水,有助于提高烫漂西兰花的品质,研究结果可为提高西兰花制品质量提供依据。Pure water,tap water and 15%seawater+85%tap water were used as hot bleaching water,with the material liquid ratio of 1∶15(g∶mL),95℃temperature and 60 s,and the impact of water types on the quality of bleached broccoli was observed.The results showed that blanching in 15%seawater+85%tap water could not only keep the crispness of broccoli better,but also the blanched broccoli was brighter in color and deeper in green.And the vitamin C content in broccoli by blanching with the three types water was no obvious difference.Adding proper amount of seawater to tap water would help improve the quality of blanched broccoli.The findings can provide a basis for improving the quality of broccoli products.

关 键 词：西兰花 烫漂 水质 脆度 色泽 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]