食品科学 ›› 2012, Vol. 33 ›› Issue (12): 46-51.doi: 10.7506/spkx1002-6630-201212010

• 工艺技术 • 上一篇    下一篇

鲜食青花椒热处理工艺

蒲 彪,姚 佳   

  1. 四川农业大学食品学院
  • 出版日期:2012-06-25 发布日期:2012-07-27

Optimization of Thermal Treatment of Fresh Chinese Prickly Ash (Zanthoxylum schinifolium Sieb.et Zucc)

PU Biao,YAO Jia   

  1. (College of Food Science, Sichuan Agricultural Universtiy, Ya’an 625014, China)
  • Online:2012-06-25 Published:2012-07-27

摘要: 为了延长青花椒的贮藏期,以汉源青花椒为实验材料,采用高温蒸汽短时热处理方法,以挥发油含量和过氧化物酶(POD)酶活为指标,在研究蒸汽压力、蒸汽处理时间和载料量单因素试验基础上,进行Box-Behnken中心组合试验,利用响应面分析优化的最佳热处理工艺条件为蒸汽压力0.33MPa、蒸汽处理时间12.4s、载料量2696g/m2,在此条件下响应面模型预测的挥发油含量为0.41mL/20g。

关键词: 青花椒, 高温蒸汽瞬时热处理, 响应面法

Abstract: In order to extent the storage period of Chinese prickly ash (Zanthoxylum schinifolium Sieb.et Zucc), a high-temperature short-time (HTST) steam treatment method was presented for Chinese prickly ash. A series of one-factor-at-a-time experiments were carried out to investigate the effects of steam pressure, treatment time and material load on volatile oil content and POD activity of Chinese prickly ash from Hanyuan. The best processing conditions, as determined using response surface analysis based on central composite design, were steam pressure 0.33 MPa, treatment time 12.4 s and material load 2696 g/m2. After thermal treatment under these conditions, the predicted volatile oil content was 0.41 mL/20 g.

Key words: Chinese prickly ash, high-temperature short-time steam treatment, response surface methodology

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