减缓出口龙眼肉果冻褐变的初步研究  

Initial Studies for Slowing Down the Browning of Longan-Jelly

作　　者：洪鹏翔[1] 许志忠 洪亚阔[3] 

机构地区：[1]福建农林大学植物保护学院,福建福州350002 [2]福建泉州市天线宝宝食品有限公司,福建泉州362804 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农业学报》2011年第4期583-586,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划项目(2010S0041);泉州市科技局资助项目(2009N67)

摘　　要：龙眼肉果冻褐变是影响出口龙眼肉果冻品质的很重要因素。主要针对影响出口龙眼肉果冻褐变主要因素展开研究,并由此提出减缓出口龙眼肉果冻褐变的最佳生产工艺配方。首先对杀菌温度、乙二胺四乙酸二钠(EDTA)浓度、维生素C(Vc)浓度、胶液的pH值、糖度等进行单因素试验,从而选择较优水平再进行正交试验。最终确定延缓该果冻褐变的最佳生产工艺配方:Vc浓度0.01%,EDTA浓度0.02%,糖度16°Bé,胶液pH值为3.3。Browning of Longan-jelly is an important factor that affects the quality of the product.This study focused on the causations in the browning of longan-jelly during exportation and suggested the optimal processing accordingly for the delay of the browning.The single factor experiments were conducted for sterilization temperature,the concentration of disodium EDTA,Vc and sugar,the pH of jelly liquid.The orthogonal experiment was followed thereafter for those selected levels.Results indicated that the optimum conditions for slowing down the browning of longan-jelly were Vc 0.01%,disodium EDTA 0.02%,sugar 16% and pH 3.3,respectively.

关 键 词：减缓 出口龙眼肉果冻 褐变 

分 类 号：S66[农业科学—果树学]