樱桃番茄果脯的无硫复合护色工艺优化

Optimization of Sulfur Free Compound Color Protection Technology for Preserved Cherry Tomato

目的研发无硫复合护色工艺替代传统硫处理护色工艺,以解决果脯二氧化硫残留超标等问题,从而开发出健康营养且色泽诱人的果脯。方法首先通过PB试验,从异抗坏血酸钠、植酸、六偏磷酸钠、β-环糊精、氯化钠、柠檬酸、抗坏血酸及L-半胱氨酸等8种护色剂中筛选出4种对樱桃番茄果脯护色有显著效果的组分,再通过最陡爬坡试验逼近最大响应区域,最后通过响应面进一步优化护色剂组成。结果得到了樱桃番茄果脯最优护色配方,六偏磷酸钠的质量分数为0.2%,L-半胱氨酸的质量分数为0.3%,β-环糊精的质量分数为0.1%,柠檬酸的质量分数为1%。结论所研发的无硫复合护色剂因六偏磷酸钠、L-半胱氨酸、β-环糊精和柠檬酸的协同护色,具有良好的护色效果,且可保持果脯的稳定性,延长了护色时间。

The work aims to develop sulfur free compound color protection technology to replace the traditional sulfur treatment and solve the problem of excessive sulfur dioxide residue in preserved fruits,so as to develop healthy and nutritious preserved fruits with attractive color.First of all,four kinds of color fixative were screened out from eight kinds of color fixative,namely sodium erythorbate,phytic acid,sodium hexametaphosphate,β-cyclodextrin,sodium chloride,citric acid,Vc and L-cysteine that had significant effects on the color protection of the preserved cherry tomato.Then,the maximum response area was approached by the steepest ascent experiment.Finally,the color protection formula was further optimized through the response surface.The optimal color protection formula of preserved cherry tomato obtained was 0.2%(mass fraction)sodium hexametaphosphate,0.3%(mass fraction)L-cysteine,0.1%(mass fraction)β-cyclodextrin and 1%(mass fraction)citric acid.The sulfur free compound color fixative developed herein has good color protection effect and can keep the stability of preserved fruits and prolong the time of color protection because of the synergistic color protection by sodium hexametaphosphate,L-cysteine,β-cyclodextrin and citric acid.