摘要
研究了影响鲜切牛蒡护色效果的因素,在单因素试验的基础上进行正交试验,通过感官评定来确定最佳护色工艺。试验结果表明,单一的0.6%抗坏血酸、1.0%柠檬酸和1.0%的亚硫酸氢钠处理均能很好地抑制鲜切牛蒡褐变,三种护色剂对护色效果的影响顺序为亚硫酸氢钠>柠檬酸>抗坏血酸;在考虑护色时间和料液比的基础上,通过L9(34)正交试验,确定了鲜切牛蒡的最佳护色组合为A1B3C3,即0.4%抗坏血酸、0.8%柠檬酸、0.15%亚硫酸氢钠按1:2的料液比浸泡30 min,可以有效地防止鲜切牛蒡加工过程中的褐变。
The technology and condition of color-protection in fresh-cut burdocks processing were studied.On the base of single factor experiments,through orthogonal test and sensory evaluation,the optimal process of color-protection was determined.The results showed that 0.6% Vitamin C,1.0% citric acid and 1.0% NaHSO3 had good anti-browning effects on fresh-cut burdocks during storage period.The effect of these color preservatives from strong to weak was by NaHSO3 citric acid Vitamin C.Considering color preserving time and solid-liquid ratio,via orthogonal experiment L9（34）,the optimal color protection was achieved for fresh-cut burdocks by soaking for 30 min and ratio of burdocks to liquid 1：2 followed by bleaching in a mixed solution containing 0.4% Vitamin C,0.8% citric acid and 0.15% NaHSO3.
出处
《食品工业》
北大核心
2012年第2期60-62,共3页
The Food Industry
基金
国家自然科学基金(20865004)项目资助
关键词
复合护色液
鲜切牛蒡
褐变
护色
compound reagent
fresh-cut burdocks
browning
color-protection
