糖水荔枝罐头无硫护色研究  

PROCESS INVESTIGATION FOR PREVENTING BROWNING OF CANNED LITCHI IN SYRUP BY COLOR FIXATIVES WITHOUT SULFUR

作　　者：杨惠玲 陈振林[2] 齐金峰[2] 

机构地区：[1]广西荔浦产品质量监督检验所,广西桂林546600 [2]南昌大学食品科学与技术国家重点实验室

出　　处：《食品研究与开发》2008年第7期124-129,共6页Food Research and Development

摘　　要：针对糖水荔枝罐头加工,贮藏中容易出现的褐变现象,通过L9(34)正交实验确定糖水荔枝最优无硫护色剂组合为:0.30%VC+0.010%植酸+0.25%ZnCl2+2.0%NaCl。用该最优无硫护色剂改进工艺加工糖水荔枝罐头,样品在室温和自然光照下贮藏,贮藏期间,每2个月测定荔枝果肉的褐变强度。结果表明,最优无硫护色剂处理可以有效地抑制荔枝果肉的褐变,贮藏12个月的荔枝果肉的色泽和褐变强度无明显变化,与0.3%NaHSO3处理比较,护色效果相当,该最优无硫护色剂是亚硫酸氢钠较好的替代品。For preventing browning of canned Litchi in Syrup in the processing and storing, the best combination of color fixatives without sulfur selected by L9 （3^4） orthogonal experiment was 0.30 % Vc＋0.010 % phyticacid＋0.25 % ZnC12＋2.0 % NaCl. The canned Litchi in Syrup was processed by the technology of treatment with the best combination, then stored on condition of room temperature and natural illumination. Browning degree of Litchi flesh was determined every two months in storage periods. The results showed that the color and browning degree of Litchi flesh had no obvious change within twelve months. Compared with treatment with 0.3 % NaHSO3, the best combination selected by L9（34） orthogonal experiment was a good browning inhibitor and a better substitution of NaHSO3.

关 键 词：糖水荔枝罐头 褐变 无硫护色剂 工艺 

分 类 号：TS295.8[轻工技术与工程—农产品加工及贮藏工程]