紅皮洋蔥水保色工藝的研究

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摘 要：本文通過單因素以及正交試驗(yàn)確定紅皮洋蔥水的護(hù)色工藝條件為加熱溫度75 ℃，加熱時(shí)間50 min，抗壞血酸添加量0.5%。在此條件下，紅皮洋蔥水的感官評(píng)分為96.4分。整體色澤呈粉紫色，透明澄清，無(wú)渾濁沉淀，有紅皮洋蔥自身特有的果香，口感甜辣清香。

關(guān)鍵詞：紅皮洋蔥；工藝優(yōu)化；真空恒溫烹飪技術(shù)

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

紅皮洋蔥又名紅洋蔥、玉蔥、蔥頭，系百合科草本植物，在我國(guó)各地均有栽培，四季皆有供應(yīng)。（剩余2525字）