不同物质对柿子醋的褐变控制

Control of Browning of Persimmon Vinegar

以柿子醋作为研究对象,采用抗坏血酸、乙二胺四乙酸、亚硫酸氢钠、柠檬酸、氯化钙、氯化钠,探讨其对柿子醋褐变的影响效果。结果表明:单因素试验中,以0.15 g/100 mL抗坏血酸、0.015 g/100 mL乙二胺四乙酸、0.3 g/100 mL亚硫酸氢钠、0.4 g/100 mL柠檬酸、0.6 g/100 mL氯化钙、0.6 g/100 mL氯化钠对柿子醋抑制效果较好。由正交试验确定复合添加剂的最佳组合为抗坏血酸0.1 g/100 mL、乙二胺四乙酸0.02 g/100 mL、亚硫酸氢钠0.4 g/100 mL、柠檬酸0.5 g/100 mL。

Experiment with persimmon vinegar as the research object,using ascorbic acid,ethylene diamine tetraacetic acid,sodium bisufite,citric acid,calcium chloride,sodium chloride,explore the persimmon vinegar browning effect.The results showed that,in a single factor experiment,using 0.15 g/100 mL ascorbic acid,0.015 g/100 mL ethylene diamine teraaetic acid,0.3 g/100 mL sodium bisulfite,0.4 g/100 mL citric acid,0.6 g/100 mL calcium chloride and 0.6 g/100 mL sodium chloride on persimmon vinegar had good inhibitory effect.Trial by the orthogonal test to determine the optimal combination of compound additives was ascorbic acid 0.1 g/100 mL,EDTA 0.02 g/100 mL,sodium bisulfite 0.4 g/100 mL,citric acid 0.5 g/100 mL.