摘要
研究了不同浓度L-半胱氨酸、柠檬酸、抗坏血酸和氯化钙抑制鲜切梨褐变的效果。在单因素试验基础上,采用4因素3水平正交试验,得到一种可替代亚硫酸盐的新型复合护色保鲜液,其最佳浓度组合为:1%氯化钙+0.5%抗坏血酸+0.5%L-半胱氨酸。经比较,最佳护色液在抑制褐变、丙二醛量升高,保持VC含量等方面均优于亚硫酸氢钠。
Effects of different concentrations of L-cys, citric acid, ascorbic acid, calcium and chloride on inhibiting browning degree of fresh-cut pears were investigated. Based on the single-factor test, four-factor three-level orthogonal experiment was conducted to optimize the formula which could replace sodium bisulfite . The optimum combination treatment was 1% calcium chlorid + 0.5% ascorbic acid +0.5% L-Cys. Comparative tests showed that the optimal formula is better than sodium bisulfit in the areas of inhibiting browning, MDA content and keep the Vc content.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第11期156-160,共5页
Food and Fermentation Industries
关键词
复合护色液
鲜切梨
褐变
compound reagent, fresh-cut pears, browning