复配护色剂在杨梅果浆护色中的应用研究

The application of food color retention agents on waxberry(myrica rubra)pulp

新鲜杨梅果浆（含果粒）具有深玫瑰红色的色泽,对杨梅果浆进行护色处理,以延长杨梅果浆色泽的保存时间。将不同浓度的半胱氨酸、抗坏血酸和柠檬酸进行复配,调配成护色剂,对杨梅果浆进行护色处理后灭菌罐装。经过40℃恒温贮藏一定时间后（总共21d）,检测对照样和处理样的色度值（L＊、a＊、b＊）,以色度值差（ΔL＊,Δa＊,Δb＊）为考核指标,对正交试验数据进行极差和方差分析。研究表明,85℃15min的杀菌条件具有有效灭菌,处理样在储藏期间（21d）没有出现变质的情况;随着贮藏期（0~21d）的延长,对照样和处理样的色度值L＊、a＊、b＊均呈下降趋势,其中a＊值下降幅度最大;不同复配配比对护色效果的影响差异明显。从a＊值指示看,护色效果最好的处理是每88g原果浆中添加质量分别为0.5%半胱氨酸2m L、1%抗坏血酸5m L、5%柠檬酸1m L。感官评价试验的结果表明：通过护色处理的杨梅果浆在护色试验中取得了色泽评价最高分,香味和甜酸度评价评分较高。

The fresh waxberry pulp are dark red rose color. In order to maintain the color,waxberry pulp was treated with different food color retention agents to find out the color changes within the time interval of waxberry pulp storage. The food color retention agent＇s treatments were processed by mixing different concentration of cysteine,ascorbic acid,and citric acid solution,and then adding into waxberry pulp samples. The chromatic value（L＊、a＊、b＊）were determined at different storage periods. The chromatic values（ΔL＊、Δa＊、Δb＊）were used to check the effect of color protection. Orthogonal design was used to analyze the range and variance analysis. Result showed that sterilization treatments were effective and no samples underwent various degrees of deterioration during storage（0 ~ 20d）. All the chromatic values decreased over time（1 ~ 21d）. The a＊ value declined more significant with the storage time. Different formulation of color retention agents had different effect on samples. The best combination of color retention agents for 88 g waxberry pulp was ：cysteine solution（1g/200 m L）2m L,ascobic acid solution（2g/200 m L）5m L,citric acid solution（5g/100 m L）1m L. The sensory evaluation study showed that the color-protected treated samples had higher score in the color evaluation,and higher score in aroma and sweet-sour score in the sensory evaluation.