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食品研究与开发:2017,38(2):77-81
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水芹护色技术研究
万国福,张兰,张嫚,蒋姗姗,袁凯
(江苏食品药品职业技术学院,江苏 淮安 223003)
Study on Color-protecting of Cress
WAN Guo-fu,ZHANG Lan,ZHANG Man,JIANG Shan-shan,YUAN Kai
(Jiangsu Food and Pharmaceutialc Science College,Huaian 223003,Jiangsu,China)
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投稿时间:2016-04-18    
中文摘要: 通过PB试验和最陡爬坡试验设计对水芹护色效果影响因素进行筛选,最终确定护色剂复合比例、护色剂浓度、热烫时间三因素为重要影响因素。进一步运用响应面试验设计对护色工艺条件优化,结果表明:护色剂复合(异 VC 钠 颐 碳酸氢钠比例)为5:2.62、护色剂浓度 0.36 %、热烫时间 1.40 min时,水芹褐变程度最小,护色效果最佳。
中文关键词: 水芹  护色  褐变  色差
Abstract:This paper was studied on color-protecting of cress. Through the Plackett-Burman experiment design and the path of steepest ascent experiment design about color-protecting of cress,the most important factors were screened out,such as the compound reagents of colour fixative,the concentration of colour fixative and the blanching time. Using Design-Expert 8.0,the optimum color-protecting technological conditions were that the D-Sodium isoascorbiate and sodium bicarbonate mixing ratio was 5:2.62,the concentration of colour fixative was 0.36 % and the blanching time was 1.40 min. In these conditions,the effect of color-protecting was the best.
文章编号:201702017     中图分类号:    文献标志码:A
基金项目:2015年江苏食品药品职业技术学院课题(3011500085);2015 年江苏省高等学校大学生创新创业训练计划(201513104017X);2015 年度国家星火计划项目(2015GA690064)
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