护色生产工艺对无硫杏脯质构的影响研究

Effect of Color-protection Process on Texture of Non-sulfur Apricots

酶促褐变是水果蔬菜加工过程中普遍存在的现象,旨在探讨无硫杏脯护色工艺对杏脯质构的影响及探索最优控制工艺条件。采用先单因素后正交试验设计,探讨不同工艺条件对杏脯制作过程质构的影响。结果显示,无硫杏脯最佳护色工艺条件为:采用煮制温度65℃、真空度0.065MPa、煮制时间20s、抽真空时间10min。该工艺条件制成的杏脯,硬度适中、弹性适中,内聚性和咀嚼性最佳,同时保持无硫杏脯良好色泽及感官品质。

Enzymatic browning is a common phenomenon in fruit and vegetable processing.The effects of color-protection process on the texture of sulfur-free apricot and the optimal control conditions of color-protection process were investigated.The influences of different process conditions on the texture of apricot were explored via the single factor experiment and orthogonal test design.The results showed that the best color-protection process for sulfur-free apricot was:cooking temperature 65℃,vacuum 0.065 MPa,cooking time 20 s,vacuum time 10 min.The apricot abtained under the optimal conditions has following texture characteristics:the moderate first hardness and resilience,the best cohesiveness and chewiness,meanwhile the sulfur-free apricot keep the better color and sensory quality.