摘要
目的:研究香椿干制过程中的褐变控制技术。方法:以香椿干制品L*值和感官品质为指标,以未经处理的香椿作对照,研究护色剂种类、浓度、护色温度及时间对干制香椿的护色效果,并与水烫漂作比较。采用常压热空气干燥和真空干燥技术,探讨干燥方法对干制香椿L*值及感官品质的影响。结果:控制香椿褐变的最佳工艺条件是:将香椿浸于1.5 mg/mL EDTA-2Na与1.5 mg/mL Zn(Ac)2混合溶液中,97℃烫漂1 min,在真空度0.09 MPa、温度60℃条件下真空干燥4 h,获得的脱水香椿L*值和感官评分均显著高于对照。结论:香椿干制前进行护色处理并结合真空干燥技术,可以有效地控制香椿干制过程中的褐变。
Objective： In order to study the technology of browning control during Toona sinensis drying. Method： The method of protecting color prior to drying of Toona sinensis was investigated by using different chemical agents, concentrtions, temperatures and times, and with L^＊ value and sensory quality of dehydrated products as index. Futhermore, Normal pressure drying and vacuum drying were undertaken to undertand the effects of different drying methods on L^＊ value and sensory quality of dehydrated products. Result： The optimum condition of inhibiting browning was as follows： fresh Toona sinensis was blanched in browning inhibitors concluding 1.5 mg/mL EDTA-2Na and 1.5 mg/mL Zn（Ac）2, at 97℃ for lmin, and then dried with vaccum drying at 0.09 MPa, 60℃ for 4 h. Dried Toona sinensis have higher values of L^＊ and overall acceptability than those without being blanched in browning inhibitors and dried at natural conditions. Conclusion： Pre-treatment with antibrowning agents applied in combination with vacuum drying could inhibit effectively browning during dehydration of Toona sinensis.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第2期144-148,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
人事部留学人员科技活动择优资助项目
关键词
香椿
褐变
干制
Toona sinensis Browning Drying
