引用本文:孟秀梅,李明华,张 兰,万国福,李西腾.即食菱角加工工艺优化及其贮藏过程色泽稳定性研究[J].粮油食品科技,2019,27(4):7-11.
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即食菱角加工工艺优化及其贮藏过程色泽稳定性研究
孟秀梅1,2, 李明华1,2, 张 兰1,2, 万国福1,2, 李西腾1,2
1.江苏食品药品职业技术学院,江苏 淮安 223003;2.江苏食品加工工程技术研究开发中心,江苏 淮安 223003
摘要:
以新鲜菱角为原料,以质量评分和脱水率为指标优化即食菱角的工艺参数。结果表明,浸渍液中蔗糖浓度15%,菱角与浸渍液之比为1∶12(g/mL),浸渍9 h,60 ℃干燥2 h,所制备的即食菱角表面浅黄色,甘甜适口,质地脆,品质评分为95.6分,脱水率为10.5%。贮藏60 d的色差值∆E*变化在2.5以内,亮度值L*为81.05,即食菱角的色泽基本稳定。
关键词:  菱角  即食  脱水率  色泽  稳定性
DOI:
分类号:
基金项目:
Study on optimization of processing technology of instant water chestnutand color stability during storage
Abstract:
The parameters of processing instant water chestnut was optimized with quality score and dehydration rate as indexes. The results showed that the sucrose concentration in impregnating solution was 15%, the ratio of water chestnut to impregnating solution was 1∶12 g/mL, impregnated for 9 h, dried at 60 ℃ for 2 h. The products instant water chestnuttasted sweet and crisp with light yellow surface, the quality score was 95.6 and dehydration rate was 10.5%. The floating range of the color difference was less than 2.5 and lustre value was 81.05 after storage for 60 days, the color and lustre of instant water chestnutwas basically stable.
Key words:  water chestnut  instant food  dehydration rate  color and lustre  stability