响应面优化速冻马铃薯条的护色工艺

Response Surface Optimization Color Protection Technology of Deep-Frozen Potato Strips

马铃薯在加工过程中极易发生褐变,严重影响速冻马铃薯条的产品品质。研究了不同单一护色剂对多酚氧化酶的抑制作用,通过多种护色剂复配对马铃薯进行护色实验。结果表明,抗坏血酸,柠檬酸,氯化钙对PPO酶活性均表现出一定的抑制效果,其最佳质量分数分别为0.20%,0.40%,0.70%;经响应面优化,得出三种护色剂最佳的复配质量分数为抗坏血酸0.30%,柠檬酸0.50%,氯化钙0.76%,此时马铃薯条表面的褐变基本被抑制。

In the processing, potato is very easy to brown, that will seriously impact on product quality of frozen French-fried potatoes. This paper studied the effect of a single color protecting agent on polyphenol oxidase activity inhibition. French-fried potatoes was color protected by a variety of color fixatives. The results showed that, ascorbic acid, citric acid and calcium chloride had some inhibitory effect on the activity of PPO. The mass fraction were 0.20% ,0.40% and 0.70% seperately. Using response surface software optimising, the best compound mass fraction of three kinds of color protecting agent were： 30% ascorbic acid 0, 0.50% citric acid and 0.76% calcium chloride, the French-fried potatoes surface browning were almost inhibited.