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当前位置: 首页 > 文章 > 莲藕渗透脱水工艺优化研究 食品科学 2013,34 (20) 67-71
Position: Home > Articles > Osmotic Dehydration of Lotus Root(Nelumbo nucifera Gaertn) FOOD SCIENCE 2013,34 (20) 67-71

莲藕渗透脱水工艺优化研究

作  者：
李丽娟;江宁;李大婧;金邦荃;刘春泉
单  位：
南京师范大学金陵女子学院;江苏省农业科学院农产品加工研究所
关键词：
莲藕;渗透脱水;护色
摘  要：
为获得莲藕片渗透脱水最佳工艺和护色条件,比较不同护色剂的护色效果,探讨不同渗透液、料液比、渗透液质量浓度、渗透温度、渗透时间对莲藕失水率的影响。结果表明:0.002g/mL柠檬酸护色效果良好,选用麦芽糊精-氯化钠复合渗透液、料液比1:10(g/mL)时脱水效果佳;随渗透液质量浓度的增加、温度的升高、时间的延长,莲藕失水率增大。通过正交试验得,当麦芽糊精的质量浓度为0.6g/mL、渗透温度50℃、渗透时间180min时,莲藕渗透脱水的失水率最大,为69.50%。
译  名：
Osmotic Dehydration of Lotus Root(Nelumbo nucifera Gaertn)
作  者：
LI Li-juan;JIANG Ning;LI Da-jing;JIN Bang-quan;LIU Chun-quan;Ginling College,Nanjing Normal University;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China;
关键词：
Nelumbo nucifera Gaertn;;osmotic dehydration;;browning prevention
摘  要：
Osmotic dehydration and browning prevention of lotus root slices were optimized.The efficacy of different browning inhibitors was compared,and the influence of different osmotic agents,solid/liquid ratio,osmotic agent concentration,temperature and time on water loss of lotus was explored.The results indicated that 0.002 g/mL aqueous citric acid was the most effective to prevent lotus from browning.The use of an osmotic solution consisting of maltodextrin and sodium chloride in a proportion of 1:10(g/mL) provided the best dehydration efficiency.Water loss of lotus became higher with increased concentration of the osmotic solution,elevated temperature and prolonged treatment time.The maximum water loss of 69.50% was observed for lotus root slices after osmotic dehydration for 180 min at 50 ℃ with 0.6 g/mL of maltodextrin concentration,as demonstrated by orthogonal array optimization.

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