In order to inhibit or delay the softening of kohlrabi during processing,calcium chloride is added in this study,and low-temperature blanching is combined to investigate the pretreatment process of kohlrabi.By determining the effects of blanching time,blanching temperature and calcium chloride addition amount on crispness,pectinesterase(PE)activity,calcium pectate content and quality indexes,the optimal process conditions are obtained by the technique for order preference by similarity to ideal solution(TOPSIS)comprehensive evaluation method:blanching time of 15 min,blanching temperature of 55 ℃ and calcium chloride addition amount of 0.15％.Scanning electron microscopy(SEM)results show that the kohlrabi pretreated by this process could significantly inhibit its softening during pickling,in order to provide theoretical references for the processing procedure of kohlrabi.
关键词
大头菜/漂烫/氯化钙/预处理工艺
Key words
kohlrabi/blanching/calcium chloride/pretreatment process
维普
万方数据