摘要: 以表皮半黄菠萝为原料鲜切加工后,用乙醛进行熏蒸处理,通过响应面法优化乙醛熏蒸条件,并对鲜切菠萝进行感官评价和品质评价,以确定乙醛熏蒸的最优组合。结果表明:鲜切菠萝采用2.5mL/kg、30%乙醛、熏蒸5h,其品质明显优于未经乙醛熏蒸的产品。经熏蒸后,鲜切菠萝中糖酸比21.98、硬度3110g、弹性1.54mm、弹力0.19、咀嚼性14.2mJ、胶着性937g,明显改善了鲜切菠萝的品质。
中图分类号:
朱萍,潘永贵,梁大伟,张智毅,张微微. 响应面法优化乙醛熏蒸鲜切菠萝工艺条件[J]. 食品科学, 2011, 32(24): 36-40.
ZHU Ping,PAN Yong-gui,LIANG Da-wei,ZHANG Zhi-yi,ZHANG Wei-wei. Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology[J]. FOOD SCIENCE, 2011, 32(24): 36-40.