改善高真空干燥梨脆片褐变及松脆性  

Improvement of High Vacuum Dried Pear Crisps Browning and Crispiness

作　　者：卢懿[1] 张慜[1] 孙金才[2] 卢立群[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]浙江海通食品集团股份有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2013年第11期1149-1155,共7页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2011AA100802)

摘　　要：通过抗坏血酸、柠檬酸、热烫3种方式对新鲜梨片进行独立及复合护色处理,进行单因素试验并正交优化;通过添加黄原胶、果胶、氯化钙、白砂糖对新鲜梨片进行真空渗透处理;通过对比麦芽糊精、乳糖、葡萄糖对梨脆片防粘连的效果。结果表明,抗坏血酸对色差的影响程度大于柠檬酸大于热烫处理。采用正交试验的结果得出一种替代含硫护色剂的新的护色方案:0.25 g/dL抗坏血酸和0.10 g/dL柠檬酸浸泡10 min后,55℃热烫1 min即可;保脆方案中最佳配比为质量浓度0.10 g/dL黄原胶、0.04 g/dL果胶、0.04 g/dL氯化钙和0.12 g/dL白砂糖复合;防粘连方案:质量浓度5 g/dL的麦芽糊精浸泡5 min。By ascorbic acid,citric acid,blanching three ways for fresh pear slices care independent and composite color processing,single factor test and orthogonal to optimize optimum color protection program; by adding xanthan gum,pectin,chlorinecalcium,white sugar vacuum infiltration processing of fresh pear slices,the optimum Paul brittle program;contrast maltodextrin,lactose,glucose,the pear crisps anti-adhesion effect obtained the best anti-blocking scheme.The results show that the level of ascorbic acid on the color difference is greater than the citric acid than blanching.Orthogonal test the results of an alternative sulfur color fixative new the color protection program：0.25 g/dL ascorbic acid and 0.10 g/dL citric acid soak for 10 minutes,55 ℃ blanching minutes;crispness-programs best ratio of 0.10 g/dL xanthan gum,0.04 g/dL pectin and 0.04 g/dL calcium chloride,and 0.12 g/dL white sugar compound;Anti-blocking scheme：the mass fraction of 5 g/dL maltodextrin soak for 5 min.

关 键 词：褐变控制 松脆性 防粘连 梨脆片 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]