摘要
研究核桃仁种皮在加工过程中的护色工艺。通过定性试验初选出护色效果相对较好的护色剂,再经单因素试验和L9(33)正交试验选出护色效果最佳的护色剂组合,以保持种皮的颜色。结果表明:最佳护色剂组合为1.0g/L柠檬酸+6.5g/L乙二胺四乙酸二钠+25.0g/L CaCl2;其中对颜色改善效果影响最大的因素为柠檬酸,其次为乙二胺四乙酸二钠,影响最小的为CaCl2。SPSS分析结果表明,柠檬酸和乙二胺四乙酸二钠对结果的影响显著,而CaCl2对结果的影响不显著。
The protective effects of 6 color protection agents against the browning of walnut kernel pellicle were compared,and the individual and combined effects of the selected color protection agents citric acid,EDTA-2Na and CaCl2 on inhibiting the browning of walnut kernel pellicle were further studied using one-factor-at-a-time method combined with an L9（34） orthogonal array design to find out the best combination of color protection agents.The results showed that 1.0 g/L citric acid ＋ 6.5 g/L EDTA-2Na ＋ 25.0 g/L CaCl2 had the best protective effect on the color of walnut kernel pellicle.Citric acid improved the color of walnut kernel pellicle most significantly,followed sequentially by EDTA-2Na and CaCl2.The results of SPSS analysis indicated that citric acid and EDTA-2Na had a significant effect on color protection of walnut kernel pellicle while the effect of CaCl2 was not statistically significant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期81-84,共4页
Food Science
关键词
核桃仁
褐变
护色
walnut kernel
browning
color protection
