基于真空压差膨化技术的无花果脆片无硫护色工艺优化研究

Technological Optimization of Non-sulfur Color Protection for Fig Chips Based on Vacuum Pressure Difference Puffing

研究了无花果果片在真空压差膨化条件下的最佳护色工艺条件,解决无花果脆片干燥过程中的变色问题。在单因素试验条件下挑选柠檬酸、D-异抗坏血酸钠、L-半胱氨酸3种护色剂。根据Box-Behnken的试验设计原理,设计响应试验,进行交互作用分析。试验结果表明,柠檬酸、D-异抗坏血酸钠、L-半胱氨酸的交互作用对无花果脆片的总色差ΔE的影响显著。试验得到的最佳的无硫护色工艺条件为:柠檬酸0.42%、D-异抗坏血酸钠0.62%、L-半胱氨酸0.42%,最佳条件下ΔE的实测值为5.815。

Aim to explore the optimum condition of color protection and solve the problem of the decolouration of fig fruit chips in the drying process, through single factor test, three kinds of color protection agents including citric acid, D-isoascorbic acid sodium and L-cysteine were selected. According to the experimental design principle of Box-Behnken, the response test was designed, and the interaction between them was analyzed. The results showed that the interaction role of citric acid, D-isoaseorbic acid sodium, L-cysteine had significant effects on AE of fig chips. The optimum condition for the non-sulfur color protection were lemon acid 0.42%, D isoascorbic acid sodium 0.62%, L-cysteine 0.42%. Under the optimal condition, the measured value of △E was 5.815.