二氧化碳在胡萝卜压差膨化中的应用-《中国调味品》

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摘要:: 以胡萝卜作为原料，通过外加CO2处理，探索胡萝卜压差膨化的最佳CO2处理工艺。利用NaHCO3受热释放CO2的原理，通过NaHCO3浸泡胡萝卜，和外加CO2气体加压处理胡萝卜的两种方法，使CO2进入到胡萝卜中。以膨化后产品的脆度和色泽为指标，通过单因素试验及正交试验，研究CO2处理过程中NaHCO3溶液浓度、NaHCO3溶液浸泡时间、CO2加压比例及CO2加压时间对胡萝卜膨化效果的影响，结果表明：采用采用化学方法和物理方法协同处理对胡萝卜进行CO2处理，产品效果更好；同时得出最佳工艺：NaHCO3溶液浸泡浓度1.5%，NaHCO3溶液浸泡时间18h，CO2加压时间15 min。

Abstract:: Using carrot as raw material, the effect of CO2 on explosion puffed carrot was studied by adding CO2. Two methods of soaking carrots with NaHCO3 that can release CO2 by heat, and applying carrots with CO2 gas make CO2 enter the carrots. Through single factor test and orthogonal test, the effects of NaHCO3 concentration, NaHCO3 soaking time, CO2 pressurization ratio and CO2 pressurization time on the puffing effect of carrot were studied, using brittleness and color as indicators, the results showed that the carbon dioxide treatment of carrot by chemical and physical methods was more effective. And the optimal process was obtained: NaHCO3 soaking time 18 h, CO2 pressurizing time 15 min, NaHCO3 soaking concentration 1.5%.