摘要
[目的]研究开发风味好、色泽纯的青芥辣产品，丰富我国调味品市场。[方法]以辣根为原料，研究了发制温度、发制时间、pH对青芥辣产品异硫氰酸烯丙酯和色泽的影响，在单因素试验的基础下，采用3因素3水平正交试验优化青芥辣产品的加工工艺。[结果]青芥辣的较优生产工艺为发制温度30℃、发制时间2 h、pH 3．5，该工艺条件下制得的青芥辣产品具有较好的色泽与风味。[结论]研究可为辣根的深加工利用提供参考。
Abstract
Objective] To research the effects of green mustard with satisfied flavor and color on the abundance of flavoring market.[Meth-od] With horseradish as the raw materials, effects of reaction temperature, time and pH on the allylisothiocyanate content and color were in -vestigated.Based on the single factor test, three-factor and three-level orthogonal experiments were used to optimize the processing technology of green mustard.[Result] The processing technology for green mustard was as follows :pH 3.5, reaction temperature 30 ℃and reaction time 2 h. Under this condition, green mustard products had relatively good color and flavor.[ Conclusion] This research provides references for the deep processing and utilization of horseradish.
基金项目
苏北科技发展计划---科技富民强县项目(BN2014058)
苏北科技发展计划---科技富民强县项目(SBN2014010290)
国家科技期刊平台
NSTL
维普
万方数据