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Research on Asparagus Quality Improvement by Optimum Blanching Medium of Asparagus 作者:Meng, XR (Meng Xiangren)[ 1 ] ; Wang, HP (Wang Hengpeng)[ 1 ] 编者:Chen, S; Zhou, S PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING 丛书: AER-Advances in Engineering Research 卷: 23 页: 417-422 出版年: 2015 会议名称 会议: International Conference on Advances in Energy, Environment and Chemical Engineering (AEECE) 会议地点: Changsha, PEOPLES R CHINA 会议日期: SEP 26-27, 2015 摘要 Experiment with fresh green asparagus as raw material, Research on three kinds of common blanching medium as water, oil and water mixed oil. Respectively, the antioxidant activity, dry matter dissolution rate and sensory properties of asparagus as an indicator. And the conditions of Blanching medium were optimized by orthogonal experiment based on single factor tests. Results showed that Water mixed oil was the best blanching medium of asparagus, And the optimum conditions for blanching asparagus were: Water-oil ratio 12: 1, the ratio of asparagus and media 1 to 3, At 100 degrees C hot system boiling 2min. In this condition, the antioxidant activity of asparagus was highest, the color was best, and better eating quality was also achieved, dissolution rate of dry matter from blanching asparagus was 1.28%. The blanching asparagus by Water mixed oil could be cooked for various dishes. 关键词 作者关键词:Asparagus; Blanching Medium; Process Optimization 作者信息 通讯作者地址: Meng, XR (通讯作者) 显示增强组织信息的名称 Yangzhou Univ, Sch Tourism & Culinary Sci, Yangzhou 225127, Jiangsu, Peoples R China. 地址: 显示增强组织信息的名称 [ 1 ] Yangzhou Univ, Sch Tourism & Culinary Sci, Yangzhou 225127, Jiangsu, Peoples R China 电子邮件地址:445609455@qq.com 出版商 ATLANTIS PRESS, 29 AVENUE LAVMIERE, PARIS, 75019, FRANCE 类别 / 分类 研究方向:Engineering Web of Science 类别:Engineering, Multidisciplinary; Engineering, Environmental; Engineering, Chemical 文献信息 文献类型  roceedings Paper语种:English 入藏号: WOS:000365131200085 ISBN:978-94-6252-109-4 ISSN: 2352-5401 其他信息 IDS 号: BD9QZ Web of Science 核心合集中的 "引用的参考文献": 5 Web of Science 核心合集中的 "被引频次": 0 |
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