哈密瓜干制过程中褐变抑制工艺的研究

Study on Browning Inhibition Process in Dried Hami Melon

以哈密瓜为原料,采用自然干制方式,以哈密瓜干表面色泽与褐变度为研究指标,研究不同褐变抑制剂与浓度对哈密瓜干制褐变抑制的效果。试验结果表明,哈密瓜干制过程中,柠檬酸浓度>0.3%,氯化钠、氯化钙浓度>0.5%,L-半胱氨酸(L-Cys)、亚硫酸钠浓度>0.05%时均有褐变抑制作用。采用L9(34)正交试验设计,利用各护色剂之间的交互协同作用,得到优化褐变抑制剂配比:L-Cys浓度0.1%、氯化钙浓度1.5%、柠檬酸浓度0.3%、氯化钠浓度1.0%;经复合护色剂处理制得哈密瓜干表面色差L=70.49,a=39.42,b=16.18,与对照组比较均呈差异显著(P<0.05);褐变度为0.081,与对照组呈极显著差异(P<0.01)。经复合护色剂处理的哈密瓜干能够有效抑制褐变产生,使制品保持优良的色泽。

The dried Hami melon were made by nature air drying. With surface color and browning degree of dried melon as evaluation index,we researched the effects of different browning inhibition and concentration on browning inhibition of dried Hami melon. Results showed that brownin,inhibition could produce effect when citric acid concentration 〉 0. 3%,sodium chloride and calcium chloride concentration 〉 0. 5%,or L-Cys and sodium sulfite concentration 〉 0. 05%. L9（ 34） test showed optimize the ratio of browning inhibitors was that 0. 1% L-Cys,1. 5% calcium chloride,0. 3% citric acid and 1. 0% sodium chloride。Dried melon used the compound reagent,had good color with the value were L = 70. 49,a = 39. 42,b = 16. 18,which had significant differences（ P 〈 0. 05） with the control group. While browning degree was 0. 081,which had significant differences with the control group（ P 〈 0. 01）. The dried melon processed with complex color-protective liquid had good color and low degree of browning.