摘要
本试验以四川盐渍青菜为主要原料,研究了其在加工过程中的护色工艺。分别研究了护色剂种类、料液比、处理时间、pH,护色剂用量及处理温度对盐渍青菜色泽的影响,通过中心组合试验确定盐渍青菜最佳的护色工艺参数为液料比3:1、护色时间5min、pH7.75、护色剂用量0.05%、温度65℃。
To study the color-protecting techniques of pickled green vegetables during the processing technology,Sichuan pickled green vegetables was selected as the main raw material.The influence of the types of color fixative,solid-liquid ratio,treatment time,pH,dosage of color fixative and the treatment temperatures on Sichuan pickled green vegetables was studied respectively,the optimal color-protecting techniques was confirmed through measuring absorbance of pickled green vegetables liquid and handling data through SPSS.The optimal color-protecting technological parameter was 3：1 solid-liquid ratio,5min,pH7.75,0.05% color fixative,65℃.
出处
《食品与发酵科技》
CAS
2010年第6期55-59,共5页
Food and Fermentation Science & Technology
关键词
盐渍青菜
护色
工艺优化
SPSS
pickled green vegetables
color-protecting
process optimization
SPSS
