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中国精品科技期刊2020
潘银珍,谢玉娟,李仲巧,等. 鱼香肉丝工业化生产胡萝卜护色工艺优化[J]. 食品工业科技,2023,44(8):252−258. doi: 10.13386/j.issn1002-0306.2022070091.
引用本文: 潘银珍,谢玉娟,李仲巧,等. 鱼香肉丝工业化生产胡萝卜护色工艺优化[J]. 食品工业科技,2023,44(8):252−258. doi: 10.13386/j.issn1002-0306.2022070091.
PAN Yinzhen, XIE Yujuan, LI Zhongqiao, et al. Optimization of Carrot Color Preserving Technology in Industrial Production of Fish Flavored Shredded Pork[J]. Science and Technology of Food Industry, 2023, 44(8): 252−258. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070091.
Citation: PAN Yinzhen, XIE Yujuan, LI Zhongqiao, et al. Optimization of Carrot Color Preserving Technology in Industrial Production of Fish Flavored Shredded Pork[J]. Science and Technology of Food Industry, 2023, 44(8): 252−258. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070091.

鱼香肉丝工业化生产胡萝卜护色工艺优化

Optimization of Carrot Color Preserving Technology in Industrial Production of Fish Flavored Shredded Pork

  • 摘要: 为防止鱼香肉丝中胡萝卜褐变,尽量维持胡萝卜明亮的颜色,该研究以色差值和感官评分为考查指标,比较了乙二胺四乙酸二钠(EDTA-2Na)、L-抗坏血酸(VC)、异抗坏血酸钠和柠檬酸对鱼香肉丝中胡萝卜的护色效果;研究了其质量分数、浸泡时间和温度对胡萝卜的护色效果。通过单因素与正交试验结合确立最适合胡萝卜的护色剂复配配方为:柠檬酸0.3%,乙二胺四乙酸二钠(EDTA-2Na)0.4%,L-抗坏血酸(VC)0.3%,异抗坏血酸钠0.2%。其中,柠檬酸浓度对护色效果影响最大,异抗坏血酸钠影响最小;护色条件为25 ℃、30 min;在此护色条件下处理的胡萝卜的色差变化最小(ΔE值为 4.19)。将胡萝卜与护色液以重量比1:4的比例在25 ℃环境下浸泡30 min,后通过漂烫、冷却、脱水,再制成鱼香肉丝,其中的胡萝卜颜色和品质保持较好。该研究结果可为鱼香肉丝的工业化生产提供理论基础。

     

    Abstract: In order to prevent the browning of carrots in fish flavored shredded pork and try to maintain the bright color of carrots as much as possible, the color difference value (ΔE) and sensory score were used as test indexes. The color-preserving effects of ethylene diamine tetraacetic acid disodium (EDTA-2Na), L-ascorbic acid (VC), sodium ascorbate and citric acid on carrots in fish flavored shredded pork were compared. Moreover, the effects of its concentrations, soaking time and temperature on carrot color protection were studied. The formula of the most suitable color protecting agent for carrots was determined by combining single factor and orthogonal experiment: Citric acid 0.3%, disodium ethylenediamine tetraacetate (EDTA-2Na) 0.4%, L-ascorbic acid (VC) 0.3%, sodium erythorbate 0.2%, among which the concentration of citric acid had the greatest effect on the color protection effect, sodium isoascorbate had the least effect. The color protection condition was 25 ℃ for 30 min. The color difference of carrots treated under this condition was the least (ΔE value was 4.19). The carrot and color protection solution were soaked at 25 ℃ for 30 min at a weight ratio of 1:4. After blanching, cooling and dehydration to made fish flavored shredded pork. The color and qualities of the carrot were well maintained. The research results would provide a theoretical basis for the industrialized production of fish flavored shredded pork.

     

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