摘要
以新鲜无花果为原料,探讨了无花果速冻保鲜过程中影响产品品质的几个重要因素,以确定最佳速冻保鲜工艺条件。烫漂工艺研究结果表明:烫漂温度为90℃,漂烫时间为9 s的烫漂处理能有效地破坏过氧化物酶活性,较好地保存无花果的感官品质。通过正交试验确定的最优护色硬化处理条件为:柠檬酸0.5%、抗坏血酸0.2%、氯化钙0.2%、浸泡处理时间20 min,较好地保持了无花果的色泽和硬度。同时研究了真空包装的无花果在贮藏过程中品质变化情况。结果表明,速冻无花果有较好的贮藏效果。
Fig was used as raw material to study several important factors of affect products quality in the process of quick-freezing fig for fresh-keeping, and to obtain optimum process condition. Study of scalding process showed that the activity of POD had been effectively destroyed and sensory quality of fig had been well preserved when scalded in 90℃ for 9 s. By orthogonal experiment determined optimal color-fixing and hardening conditions were as follows： citric acid was 0.5%, ascorbic acid was 0.2%, calcium chloride was 0.2%, making time 20 min. Under these conditions, fig could keep the intrinsic color and hardness. Also quality change of vacuum-packed fig during storage was studied. It indicated that quick-freezing fig have a better storage effect.
出处
《食品工业》
CAS
北大核心
2014年第9期70-74,共5页
The Food Industry
关键词
无花果
速冻
烫漂
护色硬化
贮藏
fig
quick-fieezing
scalding
color-fixing and hardening
storage
