摘要
利用微波干燥的高效、均匀性对葛根进行快速干燥。针对葛根微波干燥过程中易出现褐变现象,影响产品感官品质,本文特对葛根微波干燥加工中的护色工艺进行探究。在干制前,采用经济和无残留的氯化钠、柠檬酸、氯化钙复合护色液对切分成型的半成品进行预处理后,再经清水漂洗、离心脱水后,然后进行微波干燥,可使干制品维持其原有组织的洁白色泽。试验前期,先通过单因素试验对氯化钠浓度、柠檬酸浓度、氯化钙浓度、前期加热功率与装载量比值、前期加热时间五个因素进行初步探索,甄选出护色效果显著的各因素最佳水平范围。最后再通过正交试验筛选出最佳值,即:氯化钠浓度1.0%、柠檬酸浓度1.00%、氯化钙浓度0.60%、前期加热功率与装载量比值(W/g)为2、前期加热时间为8m in。
Utilize microwave which have high efficiency and uniform quality to dry pueraria lobate ohwi root quickly.Considering Pueraria Lobate Ohwi Root is easily browning when it is in Drying Process of Microwave,natural color keeping of Pueraria Lobate Ohwi Root in drying process of microwave was studied in this paper.Before dried in microwave,the economical and safety compound solution（sodium chloride,citric acid,calcium chloride）was used for protecting the original color of pueraria lobate ohwi.The treatment was dipped in compound solution for a few minutes,followed in running water,finally drained by centrifuge.This method can keep the dried merchandise with natural white color.Initially,the optimum level limit of sodium chloride,citric acid,calcium chloride,prime-heating time,the ratio of heating watt and sample gram was confirmed with single factor experiment.We can use perpendicularity experiment to find the best value namely 1.0% sodium chloride,1.00% citric acid,0.60% calcium chloride,prime-heating time was 8 minutes,the ratio of heating watt and sample gram was 2.
出处
《中国食品添加剂》
CAS
北大核心
2011年第2期147-151,共5页
China Food Additives
关键词
葛根
微波干燥
护色
正交
白度
pueraria lobate ohwi root
microwave drying
color-preserving
orthogonal design
whiteness.
