液浸速冻番木瓜浆冻藏色泽变化研究

Study on color change of liquid-immersed quick-frozen papaya pulp during frozen storage

以番木瓜浆为研究对象,测定色泽参数(L、a、b、ΔE)、番茄红素及β-胡萝卜素含量,研究液浸式速冻对番木瓜浆冻藏色泽变化的影响。结果表明:冻藏过程中,液浸式速冻番木瓜浆色泽稳定性优于空气对流冻结;番茄红素的降解是导致冻藏番木瓜浆色泽变化的主要原因;相比空气对流冻结,液浸式速冻能提高番茄红素降解活化能近2倍,有利于抑制番茄红素的降解损失,保持色泽稳定。

The color parameters （L, a, b, △E）, lycopene content and β-carotene content of papaya pulp were determined, to study the col- or change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stabili ty of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freez- ing, liquid-immersed quick-freezing can improve the lycopene degra- dation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.