低糖枇杷果脯护色条件的研究  

Study on color keeping effect during low sugar loquat processing

作　　者：曾婷婷[1] 张立彦[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第7期287-291,共5页Science and Technology of Food Industry

基　　金：广东省科技计划农业攻关项目(2010B020312004)

摘　　要：采用不同浓度的亚硫酸氢钠、无硫护色剂(柠檬酸、VC、植酸)分别对枇杷护色处理和糖渍后分析色泽变化的情况,以便进一步寻找安全有效的无硫护色剂。研究表明:添加0.3%的亚硫酸氢钠对枇杷亮度L*值、彩度H值有显著提高作用;柠檬酸单独护色效果较VC好,但在糖渍过程中两者对枇杷的影响相当;植酸的护色效果较差。0.4%柠檬酸+0.2%VC复配使用可以达到0.3%亚硫酸氢钠护色的效果。In order to look for safe and effective sulfur-free color-preserving reagent,the different concentrations of sodium hydrogensulfite and sulfur-free color-preserving reagent（citric acid,VC,phytic acid）were selected to investigate color-preserving effects on raw loquat and loquat candied.Results showed that 0.3% level of sodium hydrogensulfite could significantly improve the L value and H value of loquat;the color-preserving with critic acid was more effective than VC,but in the process of candying,they had the similar colour protecting effect;phytic acid had little effect on the colour of loquat.The colour protecting effect of the mixture of 0.4% citric acid and 0.2% VC was similar to 0.3% sodium hydrogensulfite.

关 键 词：枇杷 色差 无硫护色剂 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]