【作者】 赵丽芹； 李正英； 闫凤娥；

【Author】 Zhao Liqin, Li Zhengying & Yan Fenge (Department of Food Engineering, Innermangolia Institute of Agriculture and Animal Husbandry, Huhehot 010018)

【机构】 内蒙古农牧学院食品工程系；

【摘要】 菠菜适应性强而广,全国各地均有栽培,产量大、价格低,且营养价值又高,是很好的脱水菜加工原料。但在加工中它的耐热性差,生产技术难度也较大,尽管个别厂有少量生产,但成品色泽、组织状态均不理想,且工艺条件控制也不属最佳。然而,成品色泽及组织状态好坏关键决定于烫漂条件选择是否妥当,为此,我们特对烫漂工艺的各种条件进行了详细研究。在本次试验中, 我们首先采用正交试验设计进行研究,烫漂的工艺条件选择小苏打烫漂液、烫漂温度和烫漂时间。每一个条件采用了五个水平。即烫漂液浓度分别为:0．1％、0．5％、1％、1．5％和2％;烫漂时间分别为:0．5分、1分、1．5分和2分钟;烫漂温度分别为50℃、60℃、70℃、80℃和90℃。通过对成品进行评分分析后,认为影响脱水菠菜成品颜色及组织状态的最佳条件是:小苏打烫漂液浓度为0．5％,温度为60℃,时间为1．5分钟。另外,在结果分析中我们看到,烫漂温度的高低是决定烫漂工艺成败的关键,尤以90℃以上对成品的组织状态破坏严重。其次,通过不同护色液(如Na- CO3、NaHSO3、ZnCl2、Mg(COOH)2及它们按一定比例相混合的溶液)烫漂对脱水菠菜颜色影响的试验结果看出:仍以小苏打液(NaHCO2)护绿效果最好,且浓度越大,效果越好。而其它护色液对脱水菠菜的护色效果并不明显,且浓度大小对护色效果影响也不大。更多还原

【Abstract】 Spinach has a worldwide distribution,and its cultivation has increased in many regions due to economic pressure and awareness of the nutritional value. Recently, Spinach is widely used as a fresh vegetable in human diets. It has been little used to produce dehydrated vegetable owing to the discoloration as a result of low tolerance towards heating. The study was undertaken to determine the effect of scalding solution, scalding temperature and scalding time on color and texture quality of dehydrated spinach using a latin square experimental design with 3×5 complete factorial arrangment of treatments. Factors included, NaHCO3(0.1%,0.5%,1%,1. 5% and 2%), Scalding temperature (50℃, 60℃, 70℃, 80 and 90℃) and scalding time (0. 5min, 1min, 1. 5min 2min and 2. 5min), resulting in 25 treatment combinations. The results suggested that the temperature of scalding had the greatest adverse effect on the color and texture quality of the dehydrated spinach. Increasing the temperature of scalding resulted in decrease in the scale of color and texture. The treatment of adding 0, 5% NaHCO3 for 1. 5min at 60℃ can obtain satisfied result. In addition this paper investigated the effect of NaHSO3, ZnCl2, Mg (COOH)2 and NaHCO3 on the color of the product. Adding NaHCO3 resulted in significantly higher color scale, and the higher NaHCO2 level, the higher color scale. Little improvement of color was observed for the treatments of NaHCO3, ZnCl2 and Mg(COOH)2.更多还原