哈密瓜幼瓜佐餐小菜护绿和保脆工艺研究

Study on the process for preserving the green and crispness of young cantaloupe prefabricated food

针对哈密瓜幼瓜佐餐小菜在加工过程中易出现褐变、软化等问题,以哈密瓜幼瓜为原料,通过单因素试验结合正交试验对NaHCO_(3)漂烫条件、护绿剂(柠檬酸、D-异抗坏血酸钠和植酸)和保脆剂(CaCl_(2)、乳酸钙和海藻酸钠)配方进行优化,并对哈密瓜幼瓜佐餐小菜的Δa∗、PPO活性、POD活性、硬度等进行分析。结果表明:最佳漂烫条件为NaHCO3质量分数0.08%、漂烫时间60 s;最佳护绿剂和保脆剂配方为柠檬酸质量分数0.3%、D-异抗坏血酸钠质量分数0.4%、植酸质量分数0.3%、CaCl_(2)质量分数0.4%、乳酸钙质量分数0.6%和海藻酸钠质量分数0.3%。在此配方下浸泡20 min,哈密瓜幼瓜佐餐小菜的Δa∗为0.93,硬度为5188.75 g,PPO活性为11.35 U/g,POD活性为8.49 U/g,感官评分为89.19分,且该佐餐小菜色泽均匀,爽脆可口,品质较佳。经过30 d贮藏,哈密瓜幼瓜佐餐小菜的感官评分维持在84~89分,具有较好的贮藏稳定性和市场推广潜力。

To prevent the browning and softening of young cantaloupe prefabricated food during processing,this study utilized young cantaloupe as the raw material,and optimized through a combination of single factor test and orthogonal test for NaHCO3 blanching conditions,green-preserving reagents(citric acid,D-sodium erythorbate and phytic acid)and crispness-preserving reagents(CaCl_(2),calcium lactate and sodium alginate)formula,and theΔa∗,PPO activity,POD activity,and hardness were analyzed.The results indicated that the optimal blanching conditions were NaHCO_(3) mass fraction 0.08%,and a blanching time of 60 seconds.The optimal green and crispness preserving reagents formula were 0.3%citric acid,0.4% D-ascorbic acid,0.3%phytic acid,0.4%CaCl_(2),0.6%calcium lactate and 0.3% sodium alginate.Under this formula for 20 minutes,Δa∗of young cantaloupe prefabricated food was 0.93,the hardness was 5188.75 g,PPO activity was 11.35 U/g,POD activity was 8.49 U/g,and sensory score was 89.19 points.The product exhibited uniform color,crispness and delicious,and good quality.After 30 days of storage,the sensory score of the young cantaloupe prefabricated food were maintained at 84~89 points,indicating that it possessed better storage stability and market promotion potential.