轻工学报2024，Vol.39Issue(4)：17-25,9.DOI:10.12187/2024.04.003
哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究
Study on the process for preserving the green and crispness of young cantaloupe prefabricated food
摘要
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.关键词
哈密瓜幼瓜/佐餐小菜/漂烫/护绿/保脆Key words
young cantaloupe/prefabricated food/blanching/green preservation/crispness preservation分类
轻工纺织引用本文复制引用
李娇,吕芳娥,杨梦娇,林子沁,李丹丹,姜瑜倩,李喜宏..哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究[J].轻工学报,2024,39(4):17-25,9.基金项目
山东省重点研发计划项目(2021CXGC010809) （2021CXGC010809）
