鲜切绿芦笋漂烫过程中护绿工艺优化  

Optimization of Green Protection Technology of Fresh-Cut Green Asparagus During Blanching

作　　者：杨慧 韩俊豪 路风银 谢永康 李星仪 李逸 YANG Hui;HAN Junhao;LU Fengyin;XIE Yongkang;LI Xingyi;LI Yi(Agricultural Products Processing Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002

出　　处：《食品科技》2023年第10期48-54,共7页Food Science and Technology

基　　金：河南省科技攻关计划项目(212102110202,212102110232);河南省农业科学院基本科研业务费项目(2023ZC078);河南省农业科学院优秀青年科技基金项目(2022YQ23,2020YQ31)。

摘　　要：为解决鲜切绿芦笋在漂烫过程中易失绿变黄的问题,以绿芦笋为原料,选用茶多酚浓度、D-异抗坏血酸钠浓度和漂烫时间为影响因素,叶绿素含量和a*值为响应值,通过Box-Behnken试验建立响应值和因素之间的二次回归方程模型,对鲜切绿芦笋漂烫过程中护绿工艺进行优化。结果表明,最优护绿工艺为茶多酚浓度1.00 g/L、D-异抗坏血酸钠浓度0.80 g/L、漂烫时间0.90 min,在此条件下测定绿芦笋叶绿素含量为0.0169 mg/g,a*值为–16.95。研究结果为绿鲜切芦笋护绿工艺提供了理论依据,为绿芦笋加工过程中颜色保持奠定了基础。In order to solve the problem of losing green and becoming yellow of fresh-cut asparagus during blanching,the concentration of tea polyphenols,concentration of D-isoascorbate sodium and blanching time were selected as influencing factors,and chlorophyll content and a* value were selected as response values.The quadratic regression equation model between response values and factors was established by Box-Behnken test to optimize the green protection technology.The results showed that the optimal green protection technology of green asparagus was a tea polyphenol concentration of 1.oo g/L,D-isoascorbate sodium concentration of 0.80 g/L,and blanching time of 0.90 min.Under these conditions,the chlorophyll content of green asparagus was determined to be 0.0169 mg/g and a* value was-16.95.The results provided a theoretical basis for the green protection technology of green asparagus and laid a foundation for color preservation during the processing of green asparagus.

关 键 词：绿芦笋 漂烫 护绿 叶绿素 a*值 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]