【摘要】 以胡萝卜作为原料,通过外加CO₂处理,探索胡萝卜压差膨化的最佳CO₂处理工艺。利用NaHCO3受热释放CO₂的原理,通过NaHCO3浸泡胡萝卜和外加CO₂气体加压处理胡萝卜两种方法,使CO₂进入到胡萝卜中。以膨化后产品的脆度和色泽为指标,通过单因素试验及正交试验,研究CO₂处理过程中NaHCO3溶液浓度、NaHCO3溶液浸泡时间、CO₂加压比例及CO₂加压时间对胡萝卜膨化效果的影响,结果表明:采用化学方法和物理方法对胡萝卜进行CO₂处理,产品效果更好;同时得出最佳工艺:NaHCO3溶液浓度为1.5%,NaHCO3溶液浸泡时间为18h,CO₂加压时间为15min。更多还原

【Abstract】 Using carrot as the raw material,the effect of CO₂ on explosion puffed carrot is studied by adding CO₂.Two methods of soaking carrots with NaHCO3 that can release CO₂ by heating,and applying carrots with CO₂ gas to make CO₂ enter the carrots.Using brittleness and color as the indicators,the effects of NaHCO3 concentration,NaHCO3 soaking time,CO₂ pressurization ratio and CO₂ pressurization time on the puffing effect of carrots are studied by single factor test and orthogonal test,the results show that the carbon dioxide treatment of carrot by chemical and physical methods is more effective,and the optimal process is obtained:NaHCO3 concentration is 1.5%,NaHCO3 soaking time is 18 h,CO₂ pressurizing time is 15 min.更多还原