肉苁蓉加工过程中护色工艺的研究

Study on the protective coloration technology of Herba Cistanches processing

通过对肉苁蓉进行漂烫处理、复合护色液浸泡处理、复合护色液真空抽渗处理,选择了肉苁蓉的护色工艺,研究了不同护色剂对肉苁蓉多酚氧化酶的抑制效果。结果表明:采用复合护色液进行真空抽渗处理,对多酚氧化酶的抑制效果最佳;对多酚氧化酶有显著抑制效果的复合护色剂最佳组合为A4B2C4D2,即食盐溶液浓度为2.5%、柠檬酸溶液浓度为0.6%、亚硫酸氢钠溶液浓度为0.10%、L-半胱氨酸溶液浓度为0.06%时,可有效防止褐变,护色效果最佳。

Herba Cistanches was treated with blanching, compound protective coloration immersing and compound protective coloration with vacuum immersing. The protective coloration technology was chosen. The inhibition effect of different protective coloration solution for Herba Cistanches polyphenol oxidase（PPO） anzymatic activity was studied. The results indicated that the optimum protective coloration technology was compound protective coloration solution with vacuum immersing, The outstanding inhibition effect for Herba Cistanches PPO anzymatic activity was the compound protective coloration A4B2C4D2, that salt 2.5%, citnc acid 0.6%, NaHSO3 0.1%, L-cys 0.06%.