作　　者： ; ; ; ; ; ; (吴丹淼）;

机构地区： 华南农业大学食品学院

出　　处： 《食品研究与开发》 2015年第12期59-61,共3页

摘　　要： 新鲜带壳花生在加工干花生的过程中,花生壳易发生褐变,导致产品质量降低。为寻找能够替代亚硫酸盐的护色剂,达到更高的食品安全要求,本实验研究了烫漂工艺及柠檬酸和异抗坏血酸复合无硫护色剂对带壳花生的护色效果,通过单因素和正交试验得出带壳花生最佳的无硫护色加工工艺为烫漂温度90℃,烫漂时间40 min,异抗坏血酸浓度0.20%,柠檬酸浓度0.30%。 For preventing browning of in-shell peanut during the processing , finding a better color fixative to achieve the higher requirements of food safety , the non-sulfur anti-browning technology were studied. The blanching technology and recombination color fixatives were studied by the single factor and orthogonal experiments, and the results showed that the best non-sulfur anti-browning processing technology of in-shell peanut was blanching temperature 90℃, blanching time 40 min, sodium erythorbate 0.20%, citric acid 0.30%.

关 键 词： 带壳花生 无硫护色 加工工艺

领　　域： [轻工技术与工程] [轻工技术与工程]