| 热烫方式对胡萝卜浆品质的影响及工艺优化 |
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| 引用本文： | 刘春霖,陈义伦,谢芳超,张 琪.热烫方式对胡萝卜浆品质的影响及工艺优化[J].农业工程学报,2012,28(18):269-274. |
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| 作者姓名： | 刘春霖 陈义伦 谢芳超 张 琪 |
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| 作者单位： | 山东农业大学食品科学与工程学院,泰安,271018 |
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| 基金项目： | 泰安市科技发展计划项目（20083049） |
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| 摘 要： | 为提高胡萝卜制浆的品质,以新鲜东方六寸参胡萝卜为原料,采用高效液相色谱法测定胡萝卜浆中β-胡萝卜素含量。比较了热水热烫、蒸汽热烫、维生素C热烫、柠檬酸热烫等4种不同的热烫方式对胡萝卜浆中β-胡萝卜素含量的影响,并用Box-Behnken响应面设计法优化热烫处理的工艺条件。结果表明,柠檬酸热烫为最佳热烫方式,优化得到的柠檬酸热烫工艺条件为:柠檬酸质量分数1.4%、热烫时间18min、热烫温度84℃。经验证在此条件下,β-胡萝卜素质量分数23.59mg/kg,与模型预测值吻合,建立的模型可用于工艺预测。因此,本研究结果可为改善胡萝卜制浆的品质提供技术依据。
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| 关 键 词： | 优化 品质调控 浆 β-胡萝卜素 热烫 柠檬酸 |
| 收稿时间： | 9/7/2011 12:00:00 AM |
| 修稿时间： | 2012/8/26 0:00:00 |
Effects of blanching treatments on quality of carrot pulp and its processing optimization |
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| Liu Chunlin,Chen Yilun,Xie Fangchao and Zhang Qi.Effects of blanching treatments on quality of carrot pulp and its processing optimization[J].Transactions of the Chinese Society of Agricultural Engineering,2012,28(18):269-274. |
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| Authors: | Liu Chunlin Chen Yilun Xie Fangchao and Zhang Qi |
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| Institution: | (College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China) |
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| Abstract: | In order to improve the quality of carrot pulp,the fresh carrot(cv:Eastern Six-inch) was taken as raw materials,and the content of β-carotene in carrot pulp was determined by high performance liquid chromatography.Effects of four different blanching methods,including hot water blanching,steam blanching,vitamin C blanching and citric acid blanching treatments on the content of β-carotene in carrot pulp were studied,and the blanching process technology was optimized by Box-Behnken response surface method.The results showed that the citric acid blanching was the best blanching method,and the best blanching conditions were as follow:the citric acid mass fraction was 1.4%,blanching time was 18 min,blanching temperature was 84 ℃,the mass fraction of β-carotene was 23.59 mg/kg,which matched with the predict value by the model.The research provides a reference for improving the quality of carrot pulp. |
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| Keywords: | optimization quality control pulp β-carotene blanching citric acid |
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