鲜切莲藕超声-热处理护色工艺优化  

Optimization of Color Protection Technology of Fresh-cut Lotus Root by Ultrasonic-Heat Treatment

作　　者：罗丽 付院生 陈万林 聂益晗 赵亚茹 王顺民[1] LUO Li;FU Yuansheng;CHEN Wanlin;NIE Yihan;ZHAO Yaru;WANG Shunmin(School of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China;Anhui Mettle Food Co.Ltd.,Ma'anshan 243000,China)

机构地区：[1]安徽工程大学生物与食品工程学院,安徽芜湖241000 [2]安徽迈涛食品有限公司,安徽马鞍山243000

出　　处：《中国果菜》2023年第5期17-21,28,共6页China Fruit & Vegetable

基　　金：安徽高校协同创新项目(GXXT-2019-011)。

摘　　要：为保持鲜切莲藕贮藏过程中的品质,本文利用超声-热处理对鲜切莲藕进行护色保鲜,以莲藕表面的白度作为指标,通过单因素及响应面分析法优化工艺,比较不同超声处理条件对其白度的影响。结果表明,最佳工艺为超声功率300 W、超声时间10 min、超声温度50℃。该工艺处理的鲜切莲藕在4℃下贮藏9 d白度为47.23%,比对照组提高6.89%,可有效保持鲜切莲藕的新鲜度。In order to maintain the quality of fresh lotus root in the storage process,the optimal technology of ultrasonic heat treatment for color preservation of fresh-cut lotus root was studied.Through single factor test and response surface methodology optimization technology,the whiteness of the lotus root surface was used as an index to compare the effect of different ultrasonic treatment conditions on its whiteness.The results showed that the optimum conditions were ultrasonic power of 300 W,ultrasonic time 10 min and ultrasonic temperature 50℃.Under this process,the whiteness of fresh cut lotus root was 47.23%at 4℃9 d,which was 6.89%higher than the control group,which could effectively maintain the freshness of fresh cut lotus root.

关 键 词：超声-热处理 莲藕 保鲜 护色 白度 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]