基于产品风味和色泽的青芥辣工艺的优化

[目的]研究开发风味好、色泽纯的青芥辣产品,丰富我国调味品市场。[方法]以辣根为原料,研究了发制温度、发制时间、p H对青芥辣产品异硫氰酸烯丙酯和色泽的影响,在单因素试验的基础下,采用3因素3水平正交试验优化青芥辣产品的加工工艺。[结果]青芥辣的较优生产工艺为发制温度30℃、发制时间2 h、p H 3.5,该工艺条件下制得的青芥辣产品具有较好的色泽与风味。[结论]研究可为辣根的深加工利用提供参考。

Technology Optimization of Green Mustard Production Based on Product Flavor and Color

Objective] To research the effects of green mustard with satisfied flavor and color on the abundance of flavoring market.[Meth-od] With horseradish as the raw materials, effects of reaction temperature, time and pH on the allylisothiocyanate content and color were in -vestigated.Based on the single factor test, three-factor and three-level orthogonal experiments were used to optimize the processing technology of green mustard.[Result] The processing technology for green mustard was as follows :pH 3.5, reaction temperature 30 ℃and reaction time 2 h. Under this condition, green mustard products had relatively good color and flavor.[ Conclusion] This research provides references for the deep processing and utilization of horseradish.