莲藕汁防褐变预处理工艺的研究

Study of Pretreatment Technology Against Browning in Lotus Root Juice

针对藕汁易褐变的特性,重点研究了莲藕汁预处理过程中的护色剂热烫工艺,筛选得到并优化了复合护色剂添加配比:0.3%乙酸锌、0.18%乙二胺四乙酸二钠(EDTA-2Na)和0.02%抗坏血酸。采用模糊数学综合评定法对莲藕汁的调配进行感官评判,确定了莲藕清汁90%、白砂糖8%、柠檬酸0.10%和蜂蜜0.10%的最优配方。

This study is to develop an efficient process for the lotus root juice by blanching with Color fixation.And the optimum color fixation compositions was determined and listed as follows：0.3%zinc acetate,0.18%disodium ethylenediamine tetraacetic acid and 0.02% ascorbic acid.Then the optimum formulation of lotus root juice was identified by the fuzzy mathematics Integrated Evaluation;lotus root purified juice 90%,White granulated sugar 8%, Citric acid 0.10%and Honey 0.10%.