黑粒青麦仁协同护色技术研究  

Study on the Color-protecting Technology of Black Wheat

作　　者：康志敏[1] 范运乾[1] 张康逸[1] 

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002

出　　处：《河南农业科学》2013年第2期157-160,共4页Journal of Henan Agricultural Sciences

摘　　要：以中普黑麦一号为原料,探讨了不同护色剂对黑粒青麦仁色泽的影响,并采用正交试验对黑粒青麦仁护色配方工艺进行了优化,得出最佳的护色配方。结果表明,20g/L蛋黄粉、10g/L柠檬酸、20g/L NaCl、30g/L蔗糖,均对黑粒青麦仁有护色作用;最优的复合护色剂为20g/L蛋黄粉+30g/L NaCl+30g/L蔗糖,经此复合护色剂处理的黑粒青麦仁,在水洗后仍能保持较好的色泽,色差值L*为23.12。The effect of different color fixatives on black wheat was investigated with Zhongpu Black 1 as raw material,and the optimal dose of compound color fixative was confirmed with the sigle factor experiment and the orthogonal experiment. The results showed that 20 g/L custard powder, 10 g/L citric acid, 20 g/L NaC1 and 30 g/L sucrose showed good color-protection on black wheat, respectively; the optimum compound reagent for color-protection of black wheat was a mixture of 20 g/L custard powder,30 g/L NaC1,30 g/L sucrose,the black wheat had maintained a good color,and the L＊ value was 23.12 after being washed by this compound reagent.

关 键 词：黑粒青麦仁 护色剂 护色 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]