Study on blanching technics of Sedum aizoon L.
Author(s): LIU Yang, LI Xin-xin, ZHANG Yu-jie, Department of Biological and Agricultural Engineering, Jilin University
Pages: 216-220
Year: 2015 Issue: 12
Journal: Science and Technology of Food Industry
Keyword: Sedum aizoon L.; blanching; vitamin C;
Abstract: Effects of different blanching conditions on peroxidase activity,color,texture,contents of oleanolic acid of Sedum aizoon L. were analyzed,and to observe the influence of blanching temperature,time,and cutting length of Sedum aizoon L. as the independent variables on the contents of vitamin C,and combined with the above mentioned indexes selected factor levels. Based on the observation,the experiment was optimized the blanching technology of Sedum aizoon L. by response surface methodology. The response variable was the preservation rate of vitamin C. The study showed:the optimum blanching conditions of Sedum aizoon L. were:blanching temperature was 90℃,blanching time was 60 s,cutting length was 8cm. Under optimized conditions,the preservation rate of vitamin C was 80.01%.
Pages: 216-220
Year: 2015 Issue: 12
Journal: Science and Technology of Food Industry
Keyword: Sedum aizoon L.; blanching; vitamin C;
Abstract: Effects of different blanching conditions on peroxidase activity,color,texture,contents of oleanolic acid of Sedum aizoon L. were analyzed,and to observe the influence of blanching temperature,time,and cutting length of Sedum aizoon L. as the independent variables on the contents of vitamin C,and combined with the above mentioned indexes selected factor levels. Based on the observation,the experiment was optimized the blanching technology of Sedum aizoon L. by response surface methodology. The response variable was the preservation rate of vitamin C. The study showed:the optimum blanching conditions of Sedum aizoon L. were:blanching temperature was 90℃,blanching time was 60 s,cutting length was 8cm. Under optimized conditions,the preservation rate of vitamin C was 80.01%.
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