无花果果脯生产中褐变糖液的脱色实验

Decolorization of sugar preserved figs browning

无花果果脯蜜饯生产中糖液褐变严重影响产品质量,为确保产品质量和提高生产效益,研究褐变糖液脱色十分必要。用脱色剂方法脱色,经单因素法和正交实验法得到的最优化工艺条件是：竹质粉末活性炭＋H103树脂、脱色时间60~70 min、脱色酸度p H7.0、脱色温度48℃、脱色剂配比m（H103）∶m（竹质粉末活性炭）=1∶2.0、脱色剂用量6.5 g/20 m L原糖液。其结果之一是糖液脱色率可达85.68%±0.18%（p〈0.05）;其二是在固形物含量和色度相同下,本法所得脱色糖液与用白砂糖直接配制的糖液相比总糖量略降（低2.36%±0.08%,p〈0.05）,比还原糖稍增（高2.16%±0.08%,p〈0.05）,还含有蛋白质（132.4±12.4）mg/kg（p〈0.05）和花青素（9.6±2.2）mg/kg（p〈0.05）。且储藏效果和稳定性均更好,无花果果脯试制品也完全符合我国GB 14884-2003要求。本法可实现褐变糖液综合利用,且应用于生产可行。

Browning syrup decolorization in the fig candied fruit production influences the quality of products seriously.In order to ensure the quality of products and improve the production efficiency,it was necessary to research the browning syrup decolorization. Through single factor test and orthogonal test by joint discoloring agent,the optimum process conditions were： bamboo powder activated carbon ＋ H103 resin,decolorizing time 60~70 min,decolorization p H7.0,decolorization temperature 48 ℃,decolorant ratio m（ H103）∶ m（ bamboo powder activated carbon）=1∶ 2.0,reductant dosage 6.5 g /20 m L raw sugar liquor.Under these conditions,the following results were received.Firstly,the sugar decolorization rate reached 85.68% ± 0.18%（ p 0.05）. Secondly,under the same solid content and colourity,compared with the decolorized syrup prepared by the method and the syrup directly made of white sugar,total sugar content decreased slightly（ 2.36% low ± 0.08%,p 0.05）,but reducing sugar content increased slightly（ 2.16% ± 0.08%,p 0.05）,also contained protein（ 132.4 ± 12.4） mg / kg（ p 0.05） and anthocyanins（ 9.6 ±2.2） mg / kg（ p 0.05）. And this method also led to better storage effect and stability. The fig candied fruit trial product was in full compliance with the requirements of candied fruit quality standard in China. Therefore,this method could realize the comprehensive utilization of sugar browning,and should be used in the production of viable.