杏鲍菇片干制的非硫护色剂研究

The research of non-sulfite color protectors for Pleurotus eryngii chips during drying process

为解决杏鲍菇片干制过程中的褐变问题,采用新鲜杏鲍菇为原料,以L*值为评价指标,通过单因素试验法研究了柠檬酸亚锡二钠、柠檬酸、抗坏血酸、EDTA-2Na、Na Cl、CaCl_2、焦亚硫酸钠7种护色剂对杏鲍菇片的护色效果,并通过正交试验筛选了非硫护色剂的最优组合。结果表明:不同护色剂对杏鲍菇片的褐变均有一定的抑制作用,其中柠檬酸亚锡二钠、柠檬酸、EDTA-2Na和抗坏血酸的护色效果较好,均优于焦亚硫酸钠;非硫复合护色剂的最优组合为:柠檬酸亚锡二钠0.012%、柠檬酸0.3%、EDTA-2Na0.4%、抗坏血酸0.025%,因素主次顺序为:柠檬酸>抗坏血酸>柠檬酸亚锡二钠>EDTA-2Na。经验证,最优参数组合的L*值为80.10±0.07。

In order to solve the browning problem during the drying process, using Pleurotus eryngii as a raw material and L＊ value as evaluation index, the single factor experiment was adopted to study the effect of seven kinds of color protectors （disodium stannous citrate, citric acid, ascorbic acid, ethylenediaminetetraacetic acid disodium salt, sodium chloride, calcium chloride, and sodium metabisulfite） on the color of Pleurotus eryngii chips. The orthogonal experiment was also utilized to optimize the combination of non-sulfite color protectors. The result showed that all the color protectors had some inhibitory effect on the browning of Pleurotus eryngii chips the color protectors with good effect were disodium stannous citrate, citric acid, ethylenediaminetetraacetic acid disodium salt and ascorbic acid, and they are all better than the sodium metabisulfite ; the order of the effect of different factors was citric acid 〉 sugar ascorbic acid 〉 disodium stannous citrate 〉 ethylenediaminetetraacetic acid disodium salt ; the best combination of non-sulfite color fixative was disodium stannous citrate 0.012%, citric acid 0.3%, ethylenediaminetetraacetic acid disodium salt 0.4% and ascorbic acid 0.025%. It was proven that the L＊ value in the best combination of non-sulfite color fixative was 80.10 ± 0.07.