雪峰蜜橘真空脉冲法分瓣工艺优化研究
目的研究雪峰蜜橘真空脉冲自动分瓣法,解决橘片罐头生产过程中人工分瓣法生产效率低、工人劳动强度大和产品质量不稳定等问题。方法以雪峰蜜橘为研究对象,通过真空脉冲处理,进行单因素试验和正交试验,以感官评分为主要考察指标,对真空度、脉冲次数、脉冲时间和预热温度4个因素进行研究。结果在真空度为80 kPa、脉冲次数为20次、脉冲时间为4 min和预热温度为30℃的条件下分瓣效果最好,感官评分达（13.67±0.58）分。各因素对分瓣效果的影响次序为：真空度〉脉冲次数〉脉冲时间〉预热温度,其中,真空度和脉冲次数对雪峰蜜橘真空脉冲法分瓣工艺影响显著。结论该方法可以得到分瓣完全、无汁胞损伤、色泽鲜亮且口感爽脆...
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| Published in | 食品安全质量检测学报 Vol. 8; no. 9; pp. 3310 - 3315 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
邵阳学院食品与化学工程学院, 邵阳 422000
2017
豆制品加工技术湖南省应用基础研究基地, 邵阳 422000 湖南省果蔬清洁加工工程技术研究中心, 邵阳 422000 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 目的研究雪峰蜜橘真空脉冲自动分瓣法,解决橘片罐头生产过程中人工分瓣法生产效率低、工人劳动强度大和产品质量不稳定等问题。方法以雪峰蜜橘为研究对象,通过真空脉冲处理,进行单因素试验和正交试验,以感官评分为主要考察指标,对真空度、脉冲次数、脉冲时间和预热温度4个因素进行研究。结果在真空度为80 kPa、脉冲次数为20次、脉冲时间为4 min和预热温度为30℃的条件下分瓣效果最好,感官评分达（13.67±0.58）分。各因素对分瓣效果的影响次序为：真空度〉脉冲次数〉脉冲时间〉预热温度,其中,真空度和脉冲次数对雪峰蜜橘真空脉冲法分瓣工艺影响显著。结论该方法可以得到分瓣完全、无汁胞损伤、色泽鲜亮且口感爽脆的样品,适合用于雪峰蜜橘的分瓣。 |
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| AbstractList | 目的研究雪峰蜜橘真空脉冲自动分瓣法,解决橘片罐头生产过程中人工分瓣法生产效率低、工人劳动强度大和产品质量不稳定等问题。方法以雪峰蜜橘为研究对象,通过真空脉冲处理,进行单因素试验和正交试验,以感官评分为主要考察指标,对真空度、脉冲次数、脉冲时间和预热温度4个因素进行研究。结果在真空度为80 kPa、脉冲次数为20次、脉冲时间为4 min和预热温度为30℃的条件下分瓣效果最好,感官评分达（13.67±0.58）分。各因素对分瓣效果的影响次序为：真空度〉脉冲次数〉脉冲时间〉预热温度,其中,真空度和脉冲次数对雪峰蜜橘真空脉冲法分瓣工艺影响显著。结论该方法可以得到分瓣完全、无汁胞损伤、色泽鲜亮且口感爽脆的样品,适合用于雪峰蜜橘的分瓣。 目的 研究雪峰蜜橘真空脉冲自动分瓣法,解决橘片罐头生产过程中人工分瓣法生产效率低、工人劳动强度大和产品质量不稳定等问题.方法 以雪峰蜜橘为研究对象,通过真空脉冲处理,进行单因素试验和正交试验,以感官评分为主要考察指标,对真空度、脉冲次数、脉冲时间和预热温度4个因素进行研究.结果 在真空度为80 kPa、脉冲次数为20次、脉冲时间为4 min和预热温度为30℃的条件下分瓣效果最好,感官评分达(13.67±0.58)分.各因素对分瓣效果的影响次序为:真空度>脉冲次数>脉冲时间>预热温度,其中,真空度和脉冲次数对雪峰蜜橘真空脉冲法分瓣工艺影响显著.结论 该方法可以得到分瓣完全、无汁胞损伤、色泽鲜亮且口感爽脆的样品,适合用于雪峰蜜橘的分瓣. |
| Abstract_FL | Objective To investigate the automatic segment technology of 'Xuefeng' tangerine by vacuum pulse treatment so as to solve the problems such as low production efficiency, high labor intensity and instable product quality in the production of canned orange. Methods Using 'Xuefeng' tangerine as materials, experiments were carried out by vacuum pulse treatment. With sensory evaluation score as the main examine index, the vacuum degree, vacuum pulse frequency, vacuum pulse time and preheating temperature were optimized by the single factor and orthogonal experiment. Results The best segment conditions were as the follows: the vacuum degree was 80 kPa, the vacuum pulse frequency was 20, the vacuum pulse time was 4 min, the preheating temperature was 30 ℃, and the sensory evaluation score was 13.67±0.58. The orthogonal experiment results showed that, the influencing order of various factors on segment efficiency was: vacuum degree>vacuum pulse frequency>vacuum pulse time>preheating temperature. The vacuum degree and vacuum pulse frequency had significant effects on 'Xuefeng' tangerine segment. Conclusion After vacuum pulse treatment, tangerine are completely segmented with no juice sac damage, bright color and crisp taste, which is suitable for segment of 'Xuefeng' tangerine. |
| Author | 谢乐;赵良忠;李化强;吴菲菲;周晓洁;伍桃英;李海涛;孙菁;李明;龙艳珍;巢玲 |
| AuthorAffiliation | 邵阳学院食品与化学工程学院,邵阳422000;豆制品加工技术湖南省应用基础研究基地,邵阳422000;湖南省果蔬清洁加工工程技术研究中心,邵阳422000 |
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| Author_FL | ZHAO Liang-Zhong WU Tao-Ying ZHOU Xiao-Jie LONG Yan-Zhen LI Hai-Tao XIE Le LI Ming WU Fei-Fei CHAO Ling LI Hua-Qiang SUN Jing |
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| DocumentTitleAlternate | Optimization of segment technology of ＇Xuefeng＇ tangerine by vacuum pulse method |
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| Keywords | 'Xuefeng' tangerine 分瓣工艺 segment technology 真空脉冲法 雪峰蜜橘 vacuum pulse method |
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| Notes | 11-5956/TS Xuefeng＇ tangerine; vacuum pulse method; segment technology Objective To investigate the automatic segment technology of ＇Xuefeng＇ tangerine by vacuum pulse treatment so as to solve the problems such as low production efficiency, high labor intensity and instable product quality in the production of canned orange. Methods Using ＇Xuefeng＇ tangerine as materials, experiments were carried out by vacuum pulse treatment. With sensory evaluation score as the main examine index, the vacuum degree, vacuum pulse frequency, vacuum pulse time and preheating temperature were optimized by the single factor and orthogonal experiment. Results The best segment conditions were as the follows： the vacuum degree was 80 kPa, the vacuum pulse frequency was 20, the vacuum pulse time was 4 min, the preheating temperature was 30 ℃, and the sensory evaluation score was 13.67＆#177;0.58. The orthogonal experiment results showed that, the influencing order of various factors on segment efficiency was： vacuum degree〉vacuum pulse |
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| PublicationTitle | 食品安全质量检测学报 |
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| PublicationYear | 2017 |
| Publisher | 邵阳学院食品与化学工程学院, 邵阳 422000 豆制品加工技术湖南省应用基础研究基地, 邵阳 422000 湖南省果蔬清洁加工工程技术研究中心, 邵阳 422000 |
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| SubjectTerms | 分瓣工艺 真空脉冲法 雪峰蜜橘 |
| Title | 雪峰蜜橘真空脉冲法分瓣工艺优化研究 |
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