竹笋干无硫护色技术的研究  

Study on the Anti-browning Technology for Dried Bamboo Shoot Slices without Sulfur Dioxide

作　　者：龚平[1] 

机构地区：[1]西南大学食品学院,重庆410715

出　　处：《农产品加工（下）》2010年第1期46-48,88,共4页Farm Products Processing

摘　　要：通过对竹笋无硫护色技术的研究,发现氯化锌不适合作为竹笋干的护色剂,其他较优效果的护色剂分别是0.1%柠檬酸,0.1%抗坏血酸,0.2%半胱氨酸,0.3%EDTA-2Na。在柠檬酸、EDTA-2Na、半胱氨酸的正交组合中,没有显著因素,且选取的正交组合0.2%柠檬酸+0.2%半胱氨酸+0.3%EDTA-2Na的护色效果还不如单一护色剂0.3%EDTA-2Na的效果。最优的护色工艺条件是0.3%EDTA-2Na。In this paper, the anti-browning technology without sulfur dioxide of dried bamboo shoot slices were studied, and the results showed that the chloride zinc was not suitable for the anti-browning additive for dried bamboo shoot, among the other anti-browning additives, 0.1% ascorbic acid, 0.1%citric acid, 0.2% cycteine and 0.3% EDTA-2na were good for the anti-browning effects. There was no prominent factor in the orthogonal experiment, and the effect of orthogonal combination were 0.2% citric acid, 0.2%cycteine, 0.3% EDTA-2na were not better than the solo additive 0.3% EDTA-2na. Finally the optimal anti-browning condition was 0.3% EDTA-2Na.

关 键 词：竹笋干 无硫护色技术 护色剂 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]