摘要
针对压差膨化前处理中苹果的酶促褐变进行了无硫护色研究,通过单因素试验、正交试验研究了不同护色剂及其组合对苹果片的护色效果的影响。试验结果表明柠檬酸、氯化钠、抗坏血酸对苹果片护色效果影响较显著,试验中最佳的复配护色剂组合为:柠檬酸0.4%、抗坏血酸0.04%、氯化钠1.0%;护色温度是25℃,时间20 min,使用该方法护色的苹果片能很好抑制膨化前的酶促褐变。
This paper researched the problem of sulfur free color protection about the enzymatic browning of apple processing occurred in pretreatment of differential expansion. Using the single factor tests and orthogonal tests, studied the color-protecting effects of different color protection agents and their combinations on apple slices. The results showed that citric acid, sodium chloride and ascorbic acid have obvious color-protecting effects on the apple slice. The orthogonal experiment established the best complex combination , the results were that 0.4%citric acid, 0.04%ascorbic acid, 1.0%sodium chloride, the best color temperature was 25℃, and time was 20 minutes. Use this method can get better color-protecting effect.
出处
《食品研究与开发》
CAS
北大核心
2015年第1期13-16,共4页
Food Research and Development
基金
咸阳市科技局项目(2012K06-08)
西安市未央区科技计划项目(201407)
关键词
苹果脆片
无硫护色
压差膨化
褐变
apple slices
sulfur free color protection
explosion puffing
browning
