速冻乌龙头芽加工工艺优化及品质分析

康三江; 张海燕; 宋娟

doi:10.13386/j.issn1002-0306.2021040328

速冻乌龙头芽加工工艺优化及品质分析

Processing Technology Optimization and Quality Analysis of Frozen Aralia chinensis L. Bud

摘要

摘要: 为了优化速冻乌龙头芽加工工艺，通过单因素实验考察了漂烫液pH、漂烫时间、速冻温度对速冻乌龙头芽解冻后色泽（△E值）和汁液流失率的影响，同时采用响应面分析法(Response Surface Methodology，RSM)优化速冻乌龙头芽加工工艺。结果表明：各因素对△E 值和汁液流失率的影响程度由大到小依次均为漂烫液pH>漂烫时间>速冻温度，优化出最佳工艺条件为：漂烫液pH7.50，漂烫时间4.00 min，速冻温度−30.00 ℃，在该条件下得到速冻乌龙头芽的△E 值为22.58，汁液流失率为21.94%，与模型预测值相比相对误差分别为0.58%和1.14%，与预测值相近，且产品品质符合相关标准NY/T1406-2018《绿色食品速冻蔬菜》的要求。该研究为乌龙头芽速冻加工及开发利用提供一定的理论依据。

Abstract: In order to optimize the processing technology of frozen Aralia chinensis L. bud, the effects of blanching solution pH, blanching time and frozen temperature on the color (△E value) and drip loss were investigated by single factor experiments, and the processing technology was optimized by response surface methodology (RSM). The results showed that the influence degree of each factor on △E value and drip loss from large to small was blanching solution pH>blanching time>frozen temperature. The optimal process conditions were as follows : Blanching solution pH7.50, blanching time 4.00 min, and frozen temperature −30.00 ℃. Under these conditions, the △E value was 22.58, and the drip loss rate was 21.94%. The relative errors were 0.58% and 1.14%, respectively, which was close to the predicted value, and the product qualities were conformed the requirements of No.NY/T1406-2018 Green food-quick frozen vegetable. This study would provide both theoretical and utilization for frozen processing of Aralia chinensis L. bud.