正交试验优化干装苹果罐头固化护色剂配方  

Optimization of Hardener Selection and Color Fixative Formulation for Canned Solid Pack Apple by Orthogonal Array Design

作　　者：张永茂[1] 张海燕[1] 张芳[1] 康三江[1] 庞中存[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《食品科学》2013年第14期51-56,共6页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-28);甘肃省农业科学院农业科技创新专项(2012GAAS)

摘　　要：为了优化干装苹果罐头加工工艺和稳定产品质量,以碱性钙(氧化钙、氢氧化钙)、无机钙(氯化钙、碳酸钙、硫酸钙)、有机钙(乳酸钙、醋酸钙、丙酸钙)为固化剂,研究不同固化剂对苹果干装罐头质地参数(硬度、回复性、弹性指数、咀嚼性、内聚性)、感官品质、果胶及果胶酸钙的影响,并采用正交试验法,研究柠檬酸质量浓度、Ca2+质量浓度和D-异抗坏血酸钠质量浓度对干装苹果罐头感官品质和色泽的影响,优化固化护色剂最佳配方。结果表明:与其他处理相比,经碱性钙(氧化钙和氢氧化钙)处理的干装苹果罐头硬度适中,回复性、弹性指数、咀嚼性、内聚性、感官品质较好,果胶含量显著降低,果胶酸钙含量显著升高。固化护色剂的最佳配方为25g/L柠檬酸+2.8g/L氧化钙+3g/LD-异抗坏血酸钠。碱性钙对干装苹果罐头有较好的固化作用,此配方有利于提高干装苹果罐头产品质量标准。In this study,the effect of different hardeners including alkaline calcium（calcium oxide and calcium hydroxide）,inorganic calcium（calcium chloride,calcium carbonate,calcium sulfate） and organic calcium（calcium lactate,calcium acetate,calcium propionate） on texture parameters（hardness,resilience,flexibility index,chewiness and cohesiveness）,sensory quality,pectin and pectate calcium in canned solid pack apple was explored.Meanwhile,a composite color fixative consisting of citric acid,calcium oxide and sodium D-isoascorbate was developed and optimized by orthogonal array design.Results indicated that moderate hardness,better texture properties such as resilience,flexibility index,chewiness and cohesiveness,higher sensory quality,and a significant reduction in pectin content of canned apple was obtained by using alkaline calcium（calcium oxide and calcium hydroxide） as the hardener in comparison with inorganic calcium and organic calcium.The optimal color fixative was composed of 2.8 g/L calcium oxide,3 g/L sodium D-isoascorbate and 25 g/L citric acid.In conclusion,alkaline calcium is a better hardener for canned solid pack apple and the optimized color fixative is beneficial for increasing the quality of canned solid pack apple.

关 键 词：干装苹果罐头 固化 固化护色剂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]