红皮洋葱水保色工艺的研究

打开文本图片集

摘 要：本文通过单因素以及正交试验确定红皮洋葱水的护色工艺条件为加热温度75 ℃，加热时间50 min，抗坏血酸添加量0.5%。在此条件下，红皮洋葱水的感官评分为96.4分。整体色泽呈粉紫色，透明澄清，无浑浊沉淀，有红皮洋葱自身特有的果香，口感甜辣清香。

关键词：红皮洋葱；工艺优化；真空恒温烹饪技术

Research on the Color Retention Technology of Red Onion Water

FANG Zhen， TAN Tianyu， ZHANG Huan， XU Xiaoyuan， QIAO Xing*

（College of Culinary and Food Science Engineering， Sichuan Tourism University， Chengdu 610100， China）

Abstract： Through single factor and orthogonal test， the color protection process conditions of red onion water were determined as heating temperature 75 ℃， heating time 50 min， ascorbic acid addition amount 0.5%. Under these conditions， the sensory score of red onion water was 96.4. The overall color is pink purple， transparent and clear， no turbidity precipitation， with red onion’s own unique fruit flavor， taste sweet and spicy fragrance.

Keywords： red onion; process optimization; sous vide thermostatic cooking technology

红皮洋葱又名红洋葱、玉葱、葱头，系百合科草本植物，在我国各地均有栽培，四季皆有供应。（剩余2525字）