低糖果脯生产工艺中护色与硬化效果的研究  

Simultaneous Color Protection and Hardening in Production of Low-sugar Preserved Apple

作　　者：祝美云[1] 魏征[1] 陈广起[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2010年第4期81-84,共4页Food Science

基　　金：河南农业大学食品科学技术学院资助项目(20080203)

摘　　要：采用L18(37)正交试验研究不同复合护色液组合对低糖果脯的护色、硬化效果,通过追踪测定处理后果胚的褐变度筛选复合护色液的最佳组合配方。结果表明:柠檬酸和VC分别在质量分数0.30%和0.06%时果胚褐变度最小;采用1.5%CaCl2+1.0%NaCl复合硬化时,果坯软硬适中,外观整齐,口感较佳;就护色时间而言,果胚在处理2.0～3.0h时褐变度有最低值。SPSS分析结果表明,VC的护色效果达到极显著水平,CaCl2达到显著水平,柠檬酸、NaCl和护色时间差异不显著。综合后确定最佳工艺组合为0.30%柠檬酸+0.08%VC+1.5%CaCl2+1.2%NaCl复合护色处理3h,此时果胚褐变度最低,具有良好的工艺效果。The aim of this study was to achieve optimal simultaneous color protection and hardening in the production of lowsugar preserved apples by using a solution of compound reagents to soak fresh-cut apples.The individual color protection and hardening effects of different reagents on fresh-cut apples were investigated in single factor experiments.Based on this investigation,the optimal amounts of citric acid,VC,CaCl2 and NaCl and soaking time were examined using orthogonal array design for minimizing the degree of browning （DB） of apples.Results showed that a minimum DB was obtained when 0.30% citric acid or 0.06% VC was used for soaking fresh-cut apples.The hardening treatment with a mixed solution of 1.5% CaCl2 and 1.0% NaCl gave appropriate hardness,regular appearance and good mouth feeling to preserved apples.The optimal treatment time for a minimum DB ranged from 2.0 to 3.0 h.SPSS analysis demonstrated that VC had an extremely significant color protection effect,CaCl2 had a significant effect,while no significant effects of citric acid,NaCl and treatment time were observed.The optimum conditions for simultaneous color protection and hardening were determined as follows：citric acid 0.30%,VC 0.08%,CaCl2 1.5%,NaCl 1.2%,and soaking time 3.0 h.Under such conditions,DB reached minimum,and an appropriate hardness of preserved apples was obtained.

关 键 词：低糖果脯 护色硬化 褐变 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS255.41[轻工技术与工程—食品科学与工程]