摘要
研究不同褐变抑制剂对鲜切雪莲果护色效果,通过正交试验并运用多指标试验设计综合加权评分法对多种抑制剂护色效果的进行综合选优。试验结果表明:采用0.5%柠檬酸+0.5%抗坏血酸+0.05‰焦亚硫酸钠浸泡10 min的复合处理,试验综合加权评分值为97.6414。雪莲果的PPO活性为0.007、褐变度为3.62、感官品质为7,在10d内抑制褐变效果最好。
The effects of different inhibitors on fresh-cut yacon were studied. It was optimized comprehensively for a variety of protect color inhibitors through orthogonal experiment and using multi-index experimental design and weighted score. The results showed that the optimum combination treatment was 0.5% citric acid ＋0.5%ascorbic acid ＋0.05%0 sodium pyrosulfite, and the optimum time for the fresh-cut yacon dipping in the solution was 10 min. After the treatment, the value offi was of 97.6414; the PPO activity was of 0.007; BD value was of 3.62; the quality of appearance was of 7; and the best color protective effect was found within 10d.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第3期274-277,共4页
Modern Food Science and Technology
关键词
鲜切雪莲果
护色剂
褐变
多酚氧化酶
fresh-cut yacon
inhibitor
browning
polyphenol oxidase （PPO）
