哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

李娇; 吕芳娥; 杨梦娇; 林子沁; 李丹丹; 姜瑜倩; 李喜宏

doi:10.12187/2024.04.003

哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

天津科技大学食品科学与工程学院, 天津 300457

作者简介: 李娇(1999—),女,山东省临沂市人,天津科技大学硕士研究生,主要研究方向为农产品物流、保鲜和加工。E-mail:L1021c@163.com;

基金项目: 山东省重点研发计划项目(2021CXGC010809)
中图分类号: TS255.3

Study on the process for preserving the green and crispness of young cantaloupe prefabricated food

College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Received Date: 2023-09-27
Accepted Date: 2023-12-29
Available Online: 2024-08-15
CLC number: TS255.3

摘要: 针对哈密瓜幼瓜佐餐小菜在加工过程中易出现褐变、软化等问题,以哈密瓜幼瓜为原料,通过单因素试验结合正交试验对NaHCO₃漂烫条件、护绿剂(柠檬酸、D-异抗坏血酸钠和植酸)和保脆剂(CaCl₂、乳酸钙和海藻酸钠)配方进行优化,并对哈密瓜幼瓜佐餐小菜的Δa^*、PPO活性、POD活性、硬度等进行分析。结果表明:最佳漂烫条件为NaHCO₃质量分数0.08%、漂烫时间60 s;最佳护绿剂和保脆剂配方为柠檬酸质量分数0.3%、D-异抗坏血酸钠质量分数0.4%、植酸质量分数0.3%、CaCl₂质量分数0.4%、乳酸钙质量分数0.6%和海藻酸钠质量分数0.3%。在此配方下浸泡20 min,哈密瓜幼瓜佐餐小菜的Δa^*为0.93,硬度为5 188.75 g,PPO活性为11.35 U/g,POD活性为8.49 U/g,感官评分为89.19分,且该佐餐小菜色泽均匀,爽脆可口,品质较佳。经过30 d贮藏,哈密瓜幼瓜佐餐小菜的感官评分维持在84~89分,具有较好的贮藏稳定性和市场推广潜力。
- 哈密瓜幼瓜 /
- 佐餐小菜 /
- 漂烫 /
- 护绿 /
- 保脆
Abstract: To prevent the browning and softening of young cantaloupe prefabricated food during processing, this study utilized young cantaloupe as the raw material, and optimized through a combination of single factor test and orthogonal test for NaHCO₃ blanching conditions, green-preserving reagents (citric acid, D-sodium erythorbate and phytic acid) and crispness-preserving reagents (CaCl₂, calcium lactate and sodium alginate) formula, and the Δa^*, PPO activity, POD activity, and hardness were analyzed. The results indicated that the optimal blanching conditions were NaHCO₃ mass fraction 0.08%, and a blanching time of 60 seconds. The optimal green and crispness preserving reagents formula were 0.3% citric acid, 0.4% D-ascorbic acid, 0.3% phytic acid, 0.4% CaCl₂, 0.6% calcium lactate and 0.3% sodium alginate. Under this formula for 20 minutes, Δa^* of young cantaloupe prefabricated food was 0.93, the hardness was 5 188.75 g, PPO activity was 11.35 U/g, POD activity was 8.49 U/g, and sensory score was 89.19 points. The product exhibited uniform color, crispness and delicious, and good quality. After 30 days of storage, the sensory score of the young cantaloupe prefabricated food were maintained at 84~89 points, indicating that it possessed better storage stability and market promotion potential.
- young cantaloupe /
- prefabricated food /
- blanching /
- green preservation /
- crispness preservation
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沈阳化工大学材料科学与工程学院沈阳 110142

哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

作者简介: 李娇(1999—),女,山东省临沂市人,天津科技大学硕士研究生,主要研究方向为农产品物流、保鲜和加工。E-mail:L1021c@163.com;

Study on the process for preserving the green and crispness of young cantaloupe prefabricated food

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通讯作者: 陈斌, bchen63@163.com

哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

作者简介:李娇(1999—),女,山东省临沂市人,天津科技大学硕士研究生,主要研究方向为农产品物流、保鲜和加工。E-mail:L1021c@163.com

English Abstract

Study on the process for preserving the green and crispness of young cantaloupe prefabricated food

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哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

作者简介: 李娇(1999—),女,山东省临沂市人,天津科技大学硕士研究生,主要研究方向为农产品物流、保鲜和加工。E-mail:L1021c@163.com;

Study on the process for preserving the green and crispness of young cantaloupe prefabricated food

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通讯作者: 陈斌, bchen63@163.com

哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

作者简介:李娇(1999—),女,山东省临沂市人,天津科技大学硕士研究生,主要研究方向为农产品物流、保鲜和加工。E-mail:L1021c@163.com

English Abstract

Study on the process for preserving the green and crispness of young cantaloupe prefabricated food

目录