浸泡保脆工艺的优化对老山芹解冻后品质的影响

为探究浸泡保脆工艺对老山芹解冻后品质的影响,本试验以老山芹为原料,以溶出钙量及脆度和咀嚼性为指标,从六种保脆剂中筛选保脆剂,对样品进行低温热浸泡保脆处理,并以保脆剂复配比例、保脆剂浓度、浸泡时间为考察因素,采用响应曲面法优化浸泡保脆工艺条件。结果表明,最适合老山芹的保脆剂为海藻酸钠-氯化钙复配型保脆剂,最佳工艺条件为:保脆剂复配比1:1.8,保脆剂浓度(以浸泡液计)4 g/L,浸泡时间29 min,此时老山芹中溶出钙含量为98.93 mg/100 g,较未处理样品显著增加(P<0.05),脆度和咀嚼性也较其他条件显著提高(P<0.05),且溶出钙含量与脆度和咀嚼性呈现极显著正相关(P<0.01,相关系数0.792)。以氯化钙-海藻酸钠低温热浸泡老山芹,可有效保持其解冻后外观品质和口感。

Effect of Optimization of Soaking and Crisping Process on the Quality of Heracleum moellendorffii after Thawing

In order to explore the effects of thawing on the appearance quality of Heracleum moellendorffii,in this experiment,the amount of dissolved calcium,the brittleness and chewiness of the samples were taken as indicators,and the compound preservatives were selected from six kinds of crisp-keeping agents. The samples were treated by hot soaking in low temperature. Taking the proportion of crisp-keeping agents,the concentration of crisp-keeping agents,and the soaking time as factors,response surface methodology was employed to optimize the process conditions. The results showed that,the most suitable embrittlement preserving agent was calcium chloride-sodium alginate. The best process conditions were:The compounding ratio of the brittle crisp-keeping agent was 1:1.8,the concentration 4 g/L,and the soaking time was 29 min. Under these conditions,the dissolved calcium content(98.93 mg/100 g)of Heracleum moellendorffii was significantly(P<0.01)increased,the brittleness and chewiness were also significantly improved(P<0.05),and the dissolved calcium content was significantly positively correlated with brittleness and chewiness(P<0.01,correlation coefficient 0.792). The hot soaking of Heracleum moellendorffii by calcium chloride-sodium alginate in low temperature can effectively maintain the appearance and taste after thawing.