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当前位置: 首页 > 文章 > 热烫方式对胡萝卜浆品质的影响及工艺优化 农业工程学报 2012,28 (18) 269-274
Position: Home > Articles > Effects of blanching treatments on quality of carrot pulp and its processing optimization Transactions of the Chinese Society of Agricultural Engineering 2012,28 (18) 269-274

热烫方式对胡萝卜浆品质的影响及工艺优化

作  者：
刘春霖;陈义伦;谢芳超;张琪
单  位：
山东农业大学食品科学与工程学院
关键词：
优化;品质调控;浆;β-胡萝卜素;热烫;柠檬酸
摘  要：
为提高胡萝卜制浆的品质,以新鲜东方六寸参胡萝卜为原料,采用高效液相色谱法测定胡萝卜浆中β-胡萝卜素含量。比较了热水热烫、蒸汽热烫、维生素C热烫、柠檬酸热烫等4种不同的热烫方式对胡萝卜浆中β-胡萝卜素含量的影响,并用Box-Behnken响应面设计法优化热烫处理的工艺条件。结果表明,柠檬酸热烫为最佳热烫方式,优化得到的柠檬酸热烫工艺条件为:柠檬酸质量分数1.4%、热烫时间18min、热烫温度84℃。经验证在此条件下,β-胡萝卜素质量分数23.59mg/kg,与模型预测值吻合,建立的模型可用于工艺预测。因此,本研究结果可为改善胡萝卜制浆的品质提供技术依据。
译  名：
Effects of blanching treatments on quality of carrot pulp and its processing optimization
作  者：
Liu Chunlin,Chen Yilun,Xie Fangchao,Zhang Qi(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China)
关键词：
optimization,quality control,pulp,β-carotene,blanching,citric acid
摘  要：
In order to improve the quality of carrot pulp,the fresh carrot(cv:Eastern Six-inch) was taken as raw materials,and the content of β-carotene in carrot pulp was determined by high performance liquid chromatography.Effects of four different blanching methods,including hot water blanching,steam blanching,vitamin C blanching and citric acid blanching treatments on the content of β-carotene in carrot pulp were studied,and the blanching process technology was optimized by Box-Behnken response surface method.The results showed that the citric acid blanching was the best blanching method,and the best blanching conditions were as follow:the citric acid mass fraction was 1.4%,blanching time was 18 min,blanching temperature was 84 ℃,the mass fraction of β-carotene was 23.59 mg/kg,which matched with the predict value by the model.The research provides a reference for improving the quality of carrot pulp.

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