安徽农业科学2016，Vol.44Issue(20)：81-82,179,3.
基于产品风味和色泽的青芥辣工艺的优化
Technology Optimization of Green Mustard Production Based on Product Flavor and Color
摘要
Abstract
Objective] To research the effects of green mustard with satisfied flavor and color on the abundance of flavoring market.[Meth-od] With horseradish as the raw materials, effects of reaction temperature, time and pH on the allylisothiocyanate content and color were in -vestigated.Based on the single factor test, three-factor and three-level orthogonal experiments were used to optimize the processing technology of green mustard.[Result] The processing technology for green mustard was as follows :pH 3.5, reaction temperature 30 ℃and reaction time 2 h. Under this condition, green mustard products had relatively good color and flavor.[ Conclusion] This research provides references for the deep processing and utilization of horseradish.关键词
辣根/青芥辣/异硫氰酸烯丙酯Key words
Horseradish/Green mustard/Allylisothiocyanate分类
农业科技引用本文复制引用
丁绍东,丁占生,刘绘,范柳萍,王国华..基于产品风味和色泽的青芥辣工艺的优化[J].安徽农业科学,2016,44(20):81-82,179,3.基金项目
苏北科技发展计划---科技富民强县项目（ BN2014058， SBN2014010290）。 （）
