绿色油橄榄罐头前处理工艺优化

摘要

利用正交设计对陇南绿色油橄榄罐头加工前处理工艺进行优化。结果证实原料护色液的最佳组合为质量浓度0．30g／L氯化镁、1．0g／L曲酸、2．0g／LVC、0．20g／L乙酸锌、0．02g／L乙酸铜；碱液脱涩最佳条件为氢氧化钠溶液质量浓度4．0g／L、浸泡时间13．5h、温度33℃，脱涩后单宁含量0．025％。由此工艺制得油橄榄罐头果实色泽黄绿、口感柔和。%Orthogonal array design was employed to optimize two pre-treatment procedures including color protection and alkaline deaswingency before fermentation in the production of canned green olive. The optimal color fixative formula was made up of 0.30 g/L magnesium chloride, 1.0 g/L kojic acid, 2.0 g/L vitamin C, 0.20 g/L zinc acetate and 0.02 g/L copper acetate. The optimal alkaline deastringency conditions were soaking at 33 ℃ for 13.5 h in 4.0 g/L NaOH solution. After the optimal deastringency treatment, the concentration of tannin in olive was decreased to 0.025%. Canned green olive processed based on the optimized pre-treatments revealed the best yellow-green color and mild taste.