摘要
以新鲜玉芒为原料,研究开发中等水分的芒果脯,重点比较分析了成熟度对原料基本成分、质构和色泽的影响,并以多酚氧化酶及过氧化物酶的相对酶活、色差值为指标对护色工艺进行了研究。结果表明,完熟(七八成)玉芒硬度适中,糖酸比和黄绿色泽较佳,比较适宜果脯的加工;蒸汽热烫1.5 min能钝化大部分多酚氧化酶和过氧化物酶,芒果果肉色泽变亮;复合护色剂(0.2%氯化钠+0.2%抗坏血酸钠+0.5%柠檬酸)护色3 h,护色效果好,显著优于其他组,有利于后续的加工。
Fresh Mangifera indica L.was used as raw material to research and develop preserved mango with medium moisture,and the effects of maturity on the basic compositions,texture and color of raw materials were compared.The color protection process was studied by using relative enzyme activity and color difference as indicators.The results showed that 70%~80% ripeness of mango is moderate in hardness and has a better sugar-acid ratio and yellow-green color,which is more suitable for the processing of preserved fruit.Steam blanching for 1.5 min can passivate most of the polyphenol oxidase and peroxidase and brighten color.Composite color protection agent (0.2% sodium chloride+0.2% sodium ascorbate+0.5% citric acid) for 3 h at room temperature can be significantly different from other groups,which is conducive to subsequent processing.
作者
李珊珊
姜启兴
吕兵
许艳顺
夏文水
LI Shanshan;JIANG Qixing;LYU Bing;XU Yanshun;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Synergetic Innovation Center of Food Safety and Quality Control,Wuxi 214122,China)
出处
《食品科技》
CAS
北大核心
2020年第4期37-42,共6页
Food Science and Technology
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180201)。
关键词
芒果加工
成熟度
蒸汽热烫
护色
mango processing
maturity
steam blanching
color protection
