红椒护色条件的研究

Study on Color Protection Conditions of Red Pepper

采用不同的护色剂对红椒进行护色,在单因素试验的基础上,通过正交试验优化红椒护色条件。结果表明:柠檬酸浓度为0.08%,抗坏血酸和异抗坏血酸钠混合护色液浓度为0.05%,氯化钠浓度为0.9%,常温护色40min时红椒色泽保持最佳,红椒色差值平均为13.76,色泽鲜红。

Use different color protection agent to protect the color of red pepper. On the basis of single factor experiments, the orthogonal experiments are used to optimize the color protection conditions of red pepper. The results show that the concentration of citric acid is 0. 08%, the concentration of ascorbic acid and sodium erythorbate mixed color-protection solution is 0. 05%, the concentration of sodium chloride is 0.9 % protecting color for 40 min at room temperature to maintain the best color of red pepper, the color difference of red pepper is 13.76, and its color is bright red.