菱角全粉加工中无硫护色工艺优化研究

Optimization of non-sulfur technology in processing water chestnut powder

为了改善菱角全粉的护色效果,优化了护色工艺。首先,选择并分析了4种菱角品种的营养成分,黑菱适于作为菱角全粉的加工原料。研究了3种护色剂对菱角全粉色度(L*)和过氧化物酶(POD)的影响,抗坏血酸和柠檬酸最适合作为复合护色剂。在单因素试验基础上,采用BoxBehnken响应面法,优化了菱角全粉的最佳护色工艺。结果显示:浸泡时间为40 min,质量比为2:1,总添加量为0.5%,护色效果最好,菱角全粉色度为81.54;酶抑制率为95.99%,护色效果优于焦亚硫酸钠。由此说明,通过响应面优化得到的护色工艺能有效应用于菱角全粉加工。

In order to establish non-sulfur technology in processing water chestnut powder,the nutritional components of four kinds of water chestnut were analyzed,the black water chestnut is suitable as raw materials.The effect of three color protecting agent on the L＊ value and POD inhibition ratio was studied,Ascorbic acid and citric acid was selected as color protecting agent.Moreover,based on single factor tests,Box-Behnken central composite test was used in the optimization of color protecting technology.The optimal conditions are as follows： soaking time 40 min,mass ratio 2：1 and total amount 0.5%.Under the conditions,the L＊ value and POD inhibition ratio were 81.54 and 95.99% respectively,the color protecting effect was better than that of sodium sulfite,and the qualities of product were good.Thus it can be concluded that it is possible to produce water chestnut powder effiently with the technology of color protecting.