干装苹果罐头蒸汽漂烫工艺研究
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摘要
为了优化干装苹果罐头蒸汽漂烫工艺,通过单因素试验考察漂烫温度、漂烫速率和漂烫时间对固形物含量和色泽(△E值)含量的影响。在此基础上,采用Box-Benhnken试验设计方法和Design-Expert 8.0数据分析软件,以固形物含量和△E值为响应值优化干装苹果罐头蒸汽漂烫工艺。结果表明,各因素对固形物含量和△E值的影响显著。当漂烫温度100℃、漂烫速率1 000 r/min、漂烫时间3 min时,干装苹果罐头的固形物含量为97.99%,△E值为11.52,与预测值的相对误差较小。
In order to optimize the steam blanching process of canned apples with solid pack,the effects of blanching temperature, blanching rate and blanching time on solid content and color(△E value) were investigated using single-factor test. On this basis, Box-Benhnken experimental design method and Design-Expert 8.0 data analysis software were used to optimize the steam blanching process of dry canned apple with the solid content and △E value as the response value. The results showed that the factors had significant effects on solid content and △E value. When blanching temperature was 100 ℃,blanching rate was 1 000 r/min,and blanching time was 3 min,the solid content was 97.99% and and △E value was 11.52,the relative error of forecast is small.
In order to optimize the steam blanching process of canned apples with solid pack,the effects of blanching temperature, blanching rate and blanching time on solid content and color(△E value) were investigated using single-factor test. On this basis, Box-Benhnken experimental design method and Design-Expert 8.0 data analysis software were used to optimize the steam blanching process of dry canned apple with the solid content and △E value as the response value. The results showed that the factors had significant effects on solid content and △E value. When blanching temperature was 100 ℃,blanching rate was 1 000 r/min,and blanching time was 3 min,the solid content was 97.99% and and △E value was 11.52,the relative error of forecast is small.
引文
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[16]马金菊,孙江飞,武文浩,等.响应面法优化无花果叶总黄酮超声辅助提取工艺[J].中国酿造,2018,37(3):140-144.
[17]赵丽娜,李虹艳,张青,等.响应面法优化嗜酸乳杆菌和植物乳杆菌制备燕麦芽益生菌饮料的条件[J].中国食品学报,2017,17(4):104-115.
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[19]韩宏伟,谢博文,许旦,等.漂烫对真空油炸银杏果品质的影响[J].食品与机械,2016,32(1):179-182,212.
[20]刘扬.养心菜护绿及贮藏工艺研究[D].长春:吉林大学,2015.
[21]郭楠.漂烫、预油炸对速冻马铃薯薯条品质影响的研究[D].北京:中国农业机械化研究院,2014.
[2]中华农业共和国农业部.中国农业统计资料[M].北京:中国农业出版社,2016.
[3]陈大鹏,张海燕,张永茂,等.干装苹果罐头加工现状及问题分析[J].农产品加工,2013(3):51-53.
[4]李世亭,杨印武,桂迪,等.QB/T 1392-1991干装苹果罐头标准[S].北京:中国标准出版社,1991.
[5]张芳,张永茂,张海燕,等.干装苹果罐头加工工艺[J].食品与发酵工业,2013,39(1):99-102.
[6]张海燕,张永茂,张芳,等.钙处理对干装苹果罐头质地的影响[J].食品工业科技,2013,34(5):93-96.
[7]OLIVERA D F,VINA S Z,MARANI C M,et al.Effect of blanching on the quality of Brussels sprouts(Brassica oleracea L.gemmifera DC)after frozen storage[J].Journal of Food Engineering,2008,84(1):148-155.
[8]GUIDA V,FERRARI G,PATARO G,et al.The effects of ohmic and conventional blanching on the nutritional,bioactive compounds and quality parameters of artichoke heads[J].LWT-Food Science and Technology,2013,53(2):569-579.
[9]DEYLAMI M Z,RAHAMAN R A,TAN CP,et al.Effect of blanching on enzyme activity,color changes,anthocyanin stability and extractability of mangosteen pericarp:A kinetic study[J].Journal of Food Engineering,2016,178:12-19.
[10]姜玉,程新峰,蒋凯丽.不同漂烫处理对冷冻毛豆仁品质的影响[J].食品工业科技,2017,38(5):108-113,119.
[11]康三江,张永茂,张海燕,等.漂烫对速冻苹果丁过氧化物酶活性及品质的影响[J].食品工业科技,2015,36(23):333-338.
[12]温馨,胡锐,赵金红,等.不同漂烫方式结合CaCl2预处理对哈密瓜品质的影响[J].农业机械学报,2014,45(10):231-237.
[13]张永茂,张海燕,张芳,等.正交试验优化干装苹果罐头固化护色剂配方[J].食品科学,2013,34(14):51-55.
[14]黄晓杰,张俏,石国英,等.草莓漂烫过程中过氧化物酶和Vc的失活动力学[J].食品与发酵工业,2013,39(11):77-80.
[15]FILIPA I G NEVES,MARGARIDA C VIEIRA,CRISTINA L M SILVA.Inactivation kinetics of peroxidase in zucchini(Cucurbita pepo L.)by heat and UV-C radiation[J].Innovative Food Science and Emerging Technologies,2012,13(1):158-162.
[16]马金菊,孙江飞,武文浩,等.响应面法优化无花果叶总黄酮超声辅助提取工艺[J].中国酿造,2018,37(3):140-144.
[17]赵丽娜,李虹艳,张青,等.响应面法优化嗜酸乳杆菌和植物乳杆菌制备燕麦芽益生菌饮料的条件[J].中国食品学报,2017,17(4):104-115.
[18]王柏琴,吴清平,邓穗兴,等.GB/T10786-2006罐头食品检验方法[S].北京:全国食品工业标准化技术委员化技术委员会罐头分技术委员会,2006.
[19]韩宏伟,谢博文,许旦,等.漂烫对真空油炸银杏果品质的影响[J].食品与机械,2016,32(1):179-182,212.
[20]刘扬.养心菜护绿及贮藏工艺研究[D].长春:吉林大学,2015.
[21]郭楠.漂烫、预油炸对速冻马铃薯薯条品质影响的研究[D].北京:中国农业机械化研究院,2014.
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