Processing Technology Optimization and Quality Analysis of Frozen <i>Aralia chinensis</i> L. Bud

KANG Sanjiang; ZHANG Haiyan; SONG Juan

doi:10.13386/j.issn1002-0306.2021040328

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 220-227. > DOI: 10.13386/j.issn1002-0306.2021040328

KANG Sanjiang, ZHANG Haiyan, SONG Juan. Processing Technology Optimization and Quality Analysis of Frozen Aralia chinensis L. Bud[J]. Science and Technology of Food Industry, 2022, 43(1): 220−227. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040328.

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

Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Science, Innovative Center for Storage and Processing Technology of Fruits and Vegetables in Gansu, Lanzhou 730070, China

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Received Date: May 05, 2021
Available Online: November 02, 2021

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Abstract

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.
- frozen Aralia chinensis L. bud,
- response surface method,
- processing technology,
- color,
- drip loss,
- quality

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References

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