复合护色剂对杏片干制中护色效果的研究  

Color-preservation effects of compound reagent on dried apricot

作　　者：过利敏[1] 邹淑萍[1] 孟伊娜[1] 张谦[1] 

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《食品工业科技》2012年第6期290-293,共4页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2011BAD27B02);新疆维吾尔自治区重大专项加工课题(201130102-4)

摘　　要：以新疆主栽品种赛买提杏为主要原料,开展不同褐变抑制剂对鲜切杏片在太阳能干制(solar-drying,简称SD)过程中护色效果的研究。实验结果表明,柠檬酸在初始浓度范围0.1%～0.2%、抗坏血酸浓度在>0.02%、氯化钠在初始浓度范围0.1%～0.2%、亚硫酸钠浓度在>0.02%时,对鲜切杏片的褐变均有抑制作用。采用L9(34)正交实验,利用各种护色剂的协同作用,最终得到最佳的复合护色液:0.1%柠檬酸+0.03%抗坏血酸+0.1%氯化钠+0.04%亚硫酸钠。经复合护色液处理后的鲜切杏片在干制后色差值为:L*=22.92,a*=9.26,b*=19.4,均比对照高,能较好地维持其原有色泽。Choosing Saimaiti-apricots,one of main cultivars in Xinjiang, as the main raw material,effects of different inhibitors on browning degree of fresh-cut apricot during solar-drying were investigated.The results showed that 0.1%-0.2% citric acid, Vc 〉 0.02%, 0.1% - 0.2% NaCI and sodium sulfite 〉 0.02% showed good anti- browning effects on fresh-cut apricots during solar-drying period.q （34） test showed that the optimum compound reagent for color-protection of fresh-cut apricots was a mixture of 0.1% citric acid, 0.03% Vc, 0.1% NaCI and 0.04% sodium sulfite.After using the compound reagent,the fresh-cut apricot slices had maintained its original color and the value were：L ＊ =22.92,a, =9.26,b ＊ = 19.4.

关 键 词：鲜切杏片 太阳能干制(SD) 护色剂 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]