二氧化碳在胡萝卜压差膨化中的应用
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摘要
以胡萝卜作为原料,通过外加CO_2处理,探索胡萝卜压差膨化的最佳CO_2处理工艺。利用NaHCO3受热释放CO_2的原理,通过NaHCO3浸泡胡萝卜和外加CO_2气体加压处理胡萝卜两种方法,使CO_2进入到胡萝卜中。以膨化后产品的脆度和色泽为指标,通过单因素试验及正交试验,研究CO_2处理过程中NaHCO3溶液浓度、NaHCO3溶液浸泡时间、CO_2加压比例及CO_2加压时间对胡萝卜膨化效果的影响,结果表明:采用化学方法和物理方法对胡萝卜进行CO_2处理,产品效果更好;同时得出最佳工艺:NaHCO3溶液浓度为1.5%,NaHCO3溶液浸泡时间为18h,CO_2加压时间为15min。
Using carrot as the raw material,the effect of CO_2 on explosion puffed carrot is studied by adding CO_2.Two methods of soaking carrots with NaHCO3 that can release CO_2 by heating,and applying carrots with CO_2 gas to make CO_2 enter the carrots.Using brittleness and color as the indicators,the effects of NaHCO3 concentration,NaHCO3 soaking time,CO_2 pressurization ratio and CO_2 pressurization time on the puffing effect of carrots are studied by single factor test and orthogonal test,the results show that the carbon dioxide treatment of carrot by chemical and physical methods is more effective,and the optimal process is obtained:NaHCO3 concentration is 1.5%,NaHCO3 soaking time is 18 h,CO_2 pressurizing time is 15 min.
Using carrot as the raw material,the effect of CO_2 on explosion puffed carrot is studied by adding CO_2.Two methods of soaking carrots with NaHCO3 that can release CO_2 by heating,and applying carrots with CO_2 gas to make CO_2 enter the carrots.Using brittleness and color as the indicators,the effects of NaHCO3 concentration,NaHCO3 soaking time,CO_2 pressurization ratio and CO_2 pressurization time on the puffing effect of carrots are studied by single factor test and orthogonal test,the results show that the carbon dioxide treatment of carrot by chemical and physical methods is more effective,and the optimal process is obtained:NaHCO3 concentration is 1.5%,NaHCO3 soaking time is 18 h,CO_2 pressurizing time is 15 min.
引文
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[14]卢亚婷,罗仓学,史超.冻融对苹果变温压差膨化效果的影响[J].食品与机械,2014(2):49-52.
[15]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007(2):1-4.
[2]Kozempel M F,Sullivan J F,JC Craig JR,et al.Explosion puffing of fruits and vegetables[J].Journal of Food Science,2010(3):772-773.
[3]刘志勇,吴茂玉,葛邦国,等.果蔬膨化技术现状及前景展望[J].中国果菜,2012(5):58-59.
[4]毕金峰,魏益民.果蔬变温压差膨化干燥技术研究进展[J].农业工程学报,2008(6):308-312.
[5]毕金峰,李宝玉,丁媛媛,等.香蕉变温压差膨化干燥工艺的优化[J].食品与发酵工业,2010(2):90-95.
[6]Bi J,Yang A,Liu X,et al.Effects of pretreatments on explosion puffing drying kinetics of apple chips[J].LWT-Food Science and Technology,2015(2):1136-1142.
[7]卢亚婷,罗仓学,史超.冻融对胡萝卜压差膨化效果的影响[J].陕西科技大学学报,2014(3):115-118.
[8]黄宗海,何新益,王佳蕊,等.预处理方式对胡萝卜变温压差膨化干燥品质的影响[J].食品与机械,2011(1):124-126.
[9]毕金峰,丁媛媛,王沛,等.胡萝卜变温压差膨化干燥影响因素研究[J].食品与机械,2009(5):14-17.
[10]王宇伟,李汴生,阮征.二氧化碳在食品挤压膨化中的应用[J].食品研究与开发,2006(5):81-84.
[11]翁凯江.二氧化碳在食品工业上的应用[J].福建轻纺,2005(7):1-4.
[12]Mulvaney S J,Rizvi S S H.Extrusion processing with supercritical fluids[J].Food Technology,1992(12):24.
[13]刘亚平,李红波.物性分析仪及TPA在果蔬质构测试中的应用综述[J].山西农业大学学报(自然科学版),2010(2):188-192.
[14]卢亚婷,罗仓学,史超.冻融对苹果变温压差膨化效果的影响[J].食品与机械,2014(2):49-52.
[15]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007(2):1-4.