Study On The Process Optimazation Of Color Protection And Flavor Materials Of The Dehydrated Cabbage

Cabbage is rich in nutrition and is beneficial to human health, and it is planted extensively. I studied and developed on dehydrated cabbage products, which increased shelf period, organoleptic quality and created added value. Made the following research:1) The process of the color protection of dehydrated cabbage was optimized through single-factor test and orthogonal test with chlorophyll retention rate as the evaluation indexes. The obtained best process was as follows:cabbage was immersed in1%of Na2CO3solution for15min, and then blanched at95℃for1.5min, this moment peroxidase relative enzyme activity retention rate was less than5%, and chlorophyll retention rate was more than52.264%. After observed with scanning electron microscopy (SEM), the waxy surface layer of cabbage with federated pretreatment was destroied, which reduced drying time, and little damaged with cells and intercellular of cabbage.2) This paper studied the degradation process of chlorophyll of cabbage during drying. After pretreatment, cabbages were dried at50,60,70,80and90℃, respectively. The color and chlorophyll content changed during drying. This experiment chose aw and chlorophyll degradation rate as evaluation index. From the experimental results obtained, drying at70℃to aw=0.65, the preservation of chlorophyll, β-carotene and color was best during drying.3) The process of rehydration of dehydrated cabbage was optimized by single factor tests and response surface methodology. The optimum conditions were rehydration temperature of83.5℃, time of8.49min, liquid rate of142:1. Under the optimum composition, the predicted values of chlorophyll retention rate was up to47.7%, the predictive value of the rehydration radio is8.35. The validation tests showed that was47.0%and8.14with the relative error of1.36%and1.70%, which suggested the results of the response surface analysis was reliable.4) The degradation of chlorophyll in cabbage was evaluated during storage. After drying, cabbages vacuum-packed or non-vacuum packed were stored at5,10,25and40℃, respectively. The color, chlorophyll, and β-carotene content changed during storage. The chlorophyll degradation accorded to the first-order reaction model and Arrhenius equation. And the activation energy of cabbages vacuum-packed or non-vacuum packed were23968.03,15685.15J/mol. And it is important to produce dehydrated cabbage.5) Effect of aw on flavor of cabbage was obviously. As aw reduced, Alcohol and2,3-Dimethylpyrazine recuced too, and methyl thiocyanate and ally isothiocyanate elevated and then reduced.