山胡椒护色技术的研究  

Study on color protection technology of Litsea cubeba

作　　者：游玉明[1] 付静[1] 

机构地区：[1]重庆文理学院林学与生命科学学院,重庆永川402160

出　　处：《食品工业科技》2013年第7期219-222,共4页Science and Technology of Food Industry

基　　金：重庆市教委科技项目(KJ111202);重庆文理学院科研项目(Y2010SK43)

摘　　要：为解决山胡椒在加工中的褐变问题,通过热烫与护色剂单因素实验和正交实验,以产品的总色差ΔE为指标,对山胡椒护色技术进行了研究。结果表明:在90℃漂烫温度下,漂烫60s后,其最佳护色剂组合为0.3%氯化钙、0.08%抗坏血酸、0.03%乙酸铜、0.3%植酸,在该条件下进行验证,山胡椒样品ΔE为6.02,取得了良好的护色效果。In order to solve the problem of browning during the process of Litsea cubeba.By blanching,single factor and orthogonal experiments, the technology of Litsea cubeba color protection was studied and based on total chromatism index.The results showed that after 60s 90℃ scalding, the optimum combination of color protectors was 0.3% calcium chloride, 0.08% ascorbic acid, 0.03% copper acetate and 0.3% phytic acid. Under these conditions,the total chromatism of Litsea cubeba was 6.02,which could efficiently prevent the process of browning of the Litsea cubeba.

关 键 词：山胡椒 褐变 护色技术 

分 类 号：TS207.3[轻工技术与工程—食品科学]