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高压加工和保鲜蔬菜是一项高新技术 ,营养成分损失少、保鲜期长、卫生方便。但有时会影响蔬菜的品质 ,使其组织变软 ,脆性降低 ,颜色变浅。为减小蔬菜加工过程中压力所带来的负面影响 ,采用 0 .8%的 Ca Cl2 溶液来改善高压加工蒜薹的品质。通过测定其力学特性 ,并拟合出他们的方程 ,发现效果显著。经浸泡后高压处理的样品 ,其力学特性与新鲜样品 (对照 )基本一致 ,质地及颜色也基本没有变化。兼顾成本和保鲜效果 ,实验所确定的合理加工工艺为 :高压加工前先在 0 .8%Ca Cl2 溶液中浸泡 3 0 m in,然后在常温条件下以 3 0 0 MPa的压力处理 10 m in。
High-pressure processing and preservation of vegetables is a high-tech, less loss of nutrients, long shelf life, health and convenience. But sometimes it affects the quality of the vegetables, softens their tissues, reduces their friability and lightens their color. To reduce the negative effects of stress on vegetable processing, a 0.8% solution of CaCl 2 was used to improve the quality of the high-pressure processed garlic sprouts. By measuring its mechanical properties, and fitting their equations, we found that the effect is significant. After soaking high pressure treatment of the sample, its mechanical properties and fresh samples (control) basically the same, the texture and color are basically unchanged. Considering the cost and preservation effect, the reasonable processing technology determined in the experiment is as follows: immersing in 0,8% Ca Cl2 solution for 30 min before high-pressure processing and then treating for 10 min at room temperature under the pressure of 300 MPa .