养心菜漂烫工艺的研究

对不同漂烫条件下养心菜过氧化物酶活性、色泽、质构、齐墩果酸含量的变化情况进行了分析,并通过单因素实验考察漂烫温度、时间以及养心菜切分长度3个因素对VC含量的影响,再结合上述各项指标的变化情况选取因素水平。最后,通过Box-Benhnken的中心组合实验设计和响应面分析优化养心菜漂烫工艺,以VC保留率为响应值进行分析。实验结果表明:漂烫工艺的最优参数组合为:漂烫温度90℃、漂烫时间60s、切分长度8cm,在该工艺条件下进行实验,得到的养心菜VC保留率为80.01%。 

Study on blanching technics of Sedum aizoon L.

Effects of different blanching conditions on peroxidase activity, color, texture, contents of oleanolic acid of Sedum aizoon L. were analyzed, and to observe the influence of blanching temperature, time, and cutting length of Sedum aizoon L. as the independent variables on the contents of vitamin C, and combined with the above mentioned indexes selected factor levels. Based on the observation, the experiment was optimized the blanching technology of Sedum aizoon L. by response surface methodology. The response variable was the preservation rate of vitamin C. The study showed:the optimum blanching conditions of Sedum aizoon L. were:blanching temperature was 90℃, blanching time was 60 s, cutting length was 8cm. Under optimized conditions, the preservation rate of vitamin C was 80.01%.