Research on Asparagus Quality Improvement by Optimum Blanching Medium of Asparagus

DOI

10.2991/aeece-15.2015.85How to use a DOI?

Keywords

Asparagus; Blanching Medium; Process Optimization

Abstract

Experiment with fresh green asparagus as raw material, Research on three kinds of common blanching medium as water, oil and water mixed oil. Respectively,the antioxidant activity, dry matter dissolution rate and sensory properties of asparagus as an indicator.And the conditions of Blanching medium were optimized by orthogonal experiment based on single factor tests. Results showed that Water mixed oil was the best blanching medium of asparagus, And the optimum conditions for blanching asparagus were: Water-oil ratio 12:1, the ratio of asparagus and media 1 to 3, At 100°C hot system boiling 2min.In this condition, the antioxidant activity of asparagus was highest,the color was best, and better eating quality was also achieved, dissolution rate of dry matter from blanching asparagus was 1.28%. The blanching asparagus by Water mixed oil could be cooked for various dishes.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Xiangren Meng
AU  - Hengpeng Wang
PY  - 2015/09
DA  - 2015/09
TI  - Research on Asparagus Quality Improvement by Optimum Blanching Medium of Asparagus
BT  - Proceedings of the International Conference on Advances in Energy, Environment and Chemical Engineering
PB  - Atlantis Press
SP  - 417
EP  - 422
SN  - 2352-5401
UR  - https://doi.org/10.2991/aeece-15.2015.85
DO  - 10.2991/aeece-15.2015.85
ID  - Meng2015/09
ER  -