南瓜护色工艺的研究  

Color-protecting technique of pumpkin

作　　者：石晓玲[1] 周爱梅[1] 王敏儿[1] 李少华 刘欣[1] 李启圣 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广州市泮塘食品有限公司,广州510545

出　　处：《食品科技》2011年第12期83-86,91,共5页Food Science and Technology

基　　金：广州市科技计划项目(2010Z1-E191);广东省科技计划农业攻关项目(2010B020312008)

摘　　要：南瓜含有多种生理活性物质,将南瓜进行深加工,不仅可提高南瓜的附加值,同时也可最大限度地保留南瓜的营养成分,但南瓜易变色,从而影响其深加工。为此,以新鲜南瓜为原料,以多酚氧化酶活性(PPO)和色差△E为指标,研究热烫与护色剂(包括柠檬酸、抗坏血酸、L-半胱氨酸)对南瓜的护色效果,通过正交实验找出最佳的护色方案。结果表明,热烫与护色剂相结合使用时,可获得较好的护色效果,其最佳方案为:0.15%的抗坏血酸,0.15%的L-半胱氨酸,1.0%的柠檬酸,热烫温度95℃,热烫时间3min,切分厚度6mm。在此条件下南瓜中的PPO相对活性仅为13.25%,而色差仅为2.91,有效抑制了南瓜的褐变。Pumpkin contains many kinds of active components. Deep processing can not only increase its added value but also keep its active components to much extent. But pumpkin easily undergoes discoloration which will affect its further processing. Therefore, the effects of blanching and color fixatives including citric acid, ascorbic acid and L-cysteine on the color protection of pumpkin were comparatively investigated in the article by testing the activity of polyphenol oxidase （PPO） and color difference △E using fresh pumpkin as material and the optimum color protection technique was confirmed by orthogonal experiment. The results showed better color protection could be obtained with the combined use of blanching and color fixatives. The best technique was as follows： 0.15% ascorbic acid, 0.15% L-cysteine, 1.0% citric acid, blanching temperature 95 ℃, blanching time 3 min, thickness of pumpkin 6 mm. Under the above optimal conditions, the relative activity of PPO and the chromatic aberration △E of pumpkin were 13.25% and 2.91 respectively, which indicated effective inhibition of the browning of pumpkin.

关 键 词：南瓜 热烫 护色剂 护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]