摘要
为解决现有技术造成的胡萝卜片色泽差的质量问题,保证产品的天然性,试验在不添加任何添加剂的条件下,经过切片厚度、预干燥方式、含水率、预冻时间和堆叠高度等与胡萝卜片护色效果相关的单因素试验,再经正交试验优化得胡萝卜片护色最佳工艺条件。试验结果表明:胡萝卜片在沸水中预漂烫3 min,POD完全失活;随着切片厚度的增加,脆片的色差降低,7 mm厚度的胡萝卜片在真空冻干之后色差最小;预干燥方法为微波干燥时,对胡萝卜片的色差及外观影响较小;预冻时间和堆叠片数对胡萝卜片色差无显著影响。正交试验表明6 mm切片厚度在240W微波功率下干燥至含水率60%,冻干后的胡萝卜片与新鲜胡萝卜片颜色差异最小。
In order to solve the problem of existing technology such as color difference caused by large quality, ensure product natural. This study was under the condition of not adding any additives and carried out with a view of determining the optimal conditions for carrot color protection by combined use of single factor and orthogonal array designs. The effects of slice thickness, pre-drying method and moisture content, pre-cooling time, and slice stack height on the color effect of carrot slices were investigated. The results showed that carrot slices in boiling water blanched 3 min, the POD was inactivated completely. With the increase of slice thickness, chip off color, 7 mm thickness of carrot slices off color minimum after the vacuum freezedrying; Preliminary drying method for microwave drying of carrot slices was off color and appearance of a smaller effect; Stack precool time and number had no significant effect on the carrot slices off color. The orthogonal experiment showed that the carrot slices with a thickness of 6 mm were dried to moisture content of 60% under microwave power 240 W, and the color difference between the fresh and dried carrot slices was the least.
出处
《食品工业》
CAS
北大核心
2017年第3期9-13,共5页
The Food Industry
基金
上海市联盟计划(LM201551)
关键词
胡萝卜片
护色
真空冷冻干燥
carrot slices
color-preserving
vacuum freeze-drying
