川明参无硫护色工艺

The Non-sulfur Color Protection Technology of Chuanmingshen violaceum

为解决川明参加工处理后产生的褐变问题,采用新鲜川明参为原料,以L*、b*值及褐变度为评价指标,通过单因素试验研究柠檬酸、氯化钙、氯化钠、L-半胱氨酸、抗坏血酸5种不同浓度的护色剂对川明参的护色效果,通过正交试验筛选适宜川明参加工的护色剂种类及添加量。结果表明,单一护色剂中柠檬酸、氯化钙、氯化钠护色效果较好;川明参在最佳复合护色剂柠檬酸浓度0.5%,氯化钙浓度0.2%,氯化钠浓度1.6%中浸泡60 min,所得L*值为62.03, b*值为18.20,褐变度为0.135。

In order to solve the problem of browning during the process of Chuanmingshen violaceum, the fresh Chuanmingshen violaceum as raw materials and L*, b* value, browing degree as the evaluation indexes, study the effects of color-preservation for Chuanmingshen violaceum based on the single factor experiment and select the suitable color preservation type and the additive amount through orthogonal test. The results were as follows: the effect of citric acid, calcium chloride and sodium chloride were good, and the effect of L-cysteine and ascorbic acid was bad. It was found that the concentration of citric acid 0.5%, the concentration of calcium chloride 0.2%, the concentration of sodium chloride 1.6%, protecting color for 60 min and obtaining L* value of 62.03, b* value of 18.20 and the brewing degree of Chuanmingshen violaceum was 0.135.