热烫蒲菜贮藏期间褐变抑制剂的筛选

Selection of Browning Inhibitors during Blanching Typha latifolia L Storage

试验针对热烫蒲菜贮藏期间的褐变控制问题,采用单一植酸、抗坏血酸、柠檬酸、EDTA-2Na及复合处理筛选无硫护色剂。试验结果显示,较高浓度的单一护色剂对蒲菜均具有良好的护色效果,但筛选的最佳复合护色剂以0.20 g/kg植酸+0.2 g/kg L-抗坏血酸+10 g/kg柠檬酸+0.20 g/kg EDTA-2Na与蒲菜片质量比按3∶1护色4 h效果更好,褐变抑制率达93.4%,且降低了单一褐变抑制剂的使用浓度。

To solve browning control problem of blanching Typha latifolia L during storage. The non-sulfur color fixative was selected of phytic acid, ascorbic acid, citric acid, EDTA-2Na and composite color fixative in this paper. The results showed that： the higher strength single color fixative has good effect of color fixative. But the optimum proportion composite color fixative （0.20 g/kg phytic acid ＋0.2 g/kg L- ascorbic acid ＋10 g/kg citric acid ＋0.20 g/kgEDTA-2Na） has the optimum effect of color fixative at the rate of 3 ： 1 （color fixative ： Typha latifolia L, m/m）. The browning inhibition rate was 93.4%. And the concentration of single color fixative can be decreased at the same time.