几种加工处理对鲜切荸荠褐变的影响  

Effects of some processing treatments on the browning of fresh-cut Chinese water chestnut

作　　者：黄雪松[1] 焦建[1] 杨爱华[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2006年第7期255-258,共4页Food Science and Technology

摘　　要：为了减少鲜切荸荠的褐变并延长其货架期,采用L9(34)正交表筛选亚硫酸钠、柠檬酸、Vc、白砂糖等抑制褐变的护色剂,比较柠檬酸、葡萄糖酸内酯、乳酸等食用酸对褐变和风味的作用,探讨室温和冰箱存放温度对褐变和食用品质的影响。结果表明:Vc是较好的护色剂,葡萄糖酸内酯用作护色剂时兼有改善产品风味的作用,鲜切荸荠在2～4℃冰箱中可以存放10d以上。综合采用这些处理措施,可以大大延迟褐变,并使鲜切荸荠具有较长的货架期。To reduce the browning of fresh-cut Chinese water chestnut （Eleocharis tuberosa）, the anti-browning additive of Vc, sodium sulphite, citric acid, cane were detected by L9（3^4） othodoxy table. The browning and taste were compared among citric acid, gluctolactone, lactic acid. And the effect of different temperature on storage time was investigated. The result shows that Vc was the best anti-browning additive. Gluctolactone was both anti-browning and acid additive. The fresh-cut Chinese water chestnut could be kept fresh quality for ten days when put at 2-4℃.

关 键 词：荸荠 鲜切 褐变 马蹄 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]