影响干制小根蒜叶绿素因素分析与优因素水平干燥特性的研究  

Analysis of the factors affecting chlorophyll of dry Allium macrostemon Bunge and the drying property of its optimum levels

作　　者：郭伟锋[1] 林启训[1] 吴玉斌[1] 陆则坚[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《干燥技术与设备》2003年第1期27-29,共3页

基　　金：福建省自然科学基金(B9910010)

摘　　要：以降低干制小根蒜叶绿素损失为目的,采用不同护绿液配方和处理方式进行了对比实验。结果表明,用Zn^(2+)取代游离叶绿素中的Mg^(2+)比用Cu^(2+)取代、常温护绿比短时沸水漂烫护绿,更能使干制小根蒜保持原有绿色。用正交试验方案进行优化,得出了影响干制小根蒜叶绿素因素的主次顺序是ZnSO_4用量、护绿时间、CaCl_2浓度;最佳护绿的优因素水平为ZnSO_4用量500mg/kg、CaCl_2浓度0.6%、常温护绿时间24h。还对优因素水平在最佳干燥温度下的干燥特性作了研究。To reduce the loss of chlorophyll in dried Allium macrostemon Bunge,different green shelter liquid dispensations and processing modes were studied for comparison.The result indicated that substituting Zn^(2+) for Mg^(2+) in the dissociated chlorophyll was better than the use of Cu^(2+).The preservation of green color at room temperature was better than by brief dipping in hot water Optimizing by perpendicularity experiment design gave the elements that effected the chlorophyll in dried Allium macrostemon Bunge.The primary and secondary orders are A(the amount of ZnSO_4 used),C(the preservation time)and B(CaCl_2 concentration).The optimum levels found for ZnSO_4 was 500mg/kg,CaCl_2 concentration at 0.6% and preservation at room temperature for 24h.The drying property under optimum levels at the optimum drying temperature was also studied and discussed.

关 键 词：小根蒜 叶绿素 影响因素 干燥特性 干燥加工 工艺流程 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS255.3[轻工技术与工程—食品科学与工程]