无硫护色液对冻干杏干护色效果影响的研究

Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot

本文以兰州大接杏为原料,采用无硫护色液对真空冷冻干燥的杏干进行护色工艺研究。以明度值和色差值作为影响杏干褐变的指标,通过实验最终得到一种替代亚硫酸盐的无硫护色液:杏干冻干之前,在柠檬酸0.4%、抗坏血酸0.06%、氯化钠0.1%、焦磷酸钠0.04%的护色液中浸泡10min,冻干后测得杏干的色差值ΔE为6.96,此时杏干颜色保持最好。

Lanzhou apricot as raw material, studies were performed to optimize browning inhibition of freeze dried apricot with non-sulfites as inhibitors. With brightness values and color values as browning index, through experiment to determine the best combination of an alternative sulfite：Before the freeze dried apricot,with apricots in citric acid 0.4% ,0.06% of ascorbic acid, sodium chloride 0.1% ,0.04% sodium pyrophosphate soaked in 10min, The value △E of freeze dried apricot was 6.96,which color effect was best.