野生苣荬菜护绿工艺及护绿保脆剂复配优化

doi:10.14088/j.cnki.issn0439-8114.2019.18.025

湖北农业科学 ›› 2019, Vol. 58 ›› Issue (18): 102-107.doi: 10.14088/j.cnki.issn0439-8114.2019.18.025

野生苣荬菜护绿工艺及护绿保脆剂复配优化

展宗冰¹, 康三江², 张海燕², 苟丽娜²

1.甘肃省农业科学院,兰州 730070;
2.甘肃省农业科学院农产品贮藏加工研究所,兰州 730070

收稿日期:2018-12-03 出版日期:2019-09-25 发布日期:2019-11-08
作者简介:展宗冰（1974-）,男,甘肃白银人,副研究员,主要从事科研管理和农业可持续发展方面的工作,（电话）09317612032（电子信箱）zzb@gsagr.ac.cn。
基金资助:
现代农业产业技术体系建设专项（CARS-27）; 甘肃省林业科技计划项目（2017kj055）

Research on the green-maintaining process of wild Sonchus brachyotus DC. and the compound optimization of green and crisp maintaining agent

ZHAN Zong-bing¹, KANG San-jiang², ZHANG Hai-yan², GOU Li-na²

1.Gansu Academy of Agricultural Science,Lanzhou 730070,China;
2.Agricultural product storage and processing research Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China

Received:2018-12-03 Online:2019-09-25 Published:2019-11-08

摘要/Abstract

摘要： 为优化苣荬菜（Sonchus brachyotus DC.）护绿工艺条件及护绿保脆剂配方,以野生苣荬菜为材料,采用单因素随机试验设计,研究碱液浸泡及漂烫条件对叶绿素保留率的影响,优化苣荬菜护绿工艺条件;同时在单因素试验的基础上,采用正交试验,研究D-异抗坏血酸钠浓度、植酸钠浓度、碳酸氢钠浓度、氯化钙浓度对苣荬菜叶绿素保留率和硬度的影响,优化护绿保脆剂复配配方。结果表明,无水碳酸钠浓度 1.0 g/L,浸泡时间30 min,料液比1∶15,漂烫时间60 s,漂烫温度92 ℃条件下野生苣荬菜叶绿素保留率最高;最佳护绿保脆剂配方为D-异抗坏血酸钠质量浓度4.0 g/L,植酸钠质量浓度0.1 g/L,碳酸氢钠质量浓度4.0 g/L,氯化钙质量浓度0.8 g/L,此条件下苣荬菜叶绿素保留率和硬度均最高,分别为88.29%和3.62 N。

关键词: 野生苣荬菜（Sonchus brachyotus DC.）, 护绿保脆, 叶绿素保留率, 硬度

Abstract: To get the optimum green-maintaining process and green agent formula,the effect of alkali steeping and blanching conditions on chlorophyll retention rate of wild Sonchus brachyotus DC. were studies by the single factor randomized trial design. Meanwhile, take the chlorophyll retention rate, hardness as indicators, respectively. Based on the results of single factor test, orthogonal test was adopted to optimize the green-maintaining process. Innovative use of D-sodium erythorbate, sodium phytate, sodium bicarbonate, calcium chloride 4 kinds of food-grade additive without heavy metalions for the treatment of green and crisp maintaining agent compatibility optimize test. The results showed that the pre-treated wild Sonchus brachyotus DC. was soaked in an anhydrous sodium carbonate solution with a ratio of solid to liquid of 1∶15 and a concentration of 0.1 g/L for 30 min. Then after blanching for 60 seconds in the color protection solution at a temperature of 92 ℃, the obtained wild Sonchus brachyotus DC. had the best effect of protecting green and crisps. The best formula of the composite green and crisps maintaining agent is： D-sodium ascorbate 4.0 g/L, the concentration of sodium phytate is 0.1 g/L, the concentration of sodium bicarbonate is 4.0 g/L, the concentration of calcium chloride is 0.8 g/L. Under these conditions, the retention rate and hardness of chlorophyll were the highest, which were 88.29% and 3.62 N, respectively.

Key words: wild Sonchus brachyotus DC., green and crisps maintaining, chlorophyll retention rate, hardness

中图分类号:

TS255

展宗冰, 康三江, 张海燕, 苟丽娜. 野生苣荬菜护绿工艺及护绿保脆剂复配优化[J]. 湖北农业科学, 2019, 58(18): 102-107.

ZHAN Zong-bing, KANG San-jiang, ZHANG Hai-yan, GOU Li-na. Research on the green-maintaining process of wild Sonchus brachyotus DC. and the compound optimization of green and crisp maintaining agent[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(18): 102-107.

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野生苣荬菜护绿工艺及护绿保脆剂复配优化

Research on the green-maintaining process of wild Sonchus brachyotus DC. and the compound optimization of green and crisp maintaining agent

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