基于萝卜软罐头酶促褐变控制的护色工艺研究  

Color-Protection Technology for Radish Soft Can Based on Enzymatic Browning

作　　者：华颖[1] 沈国华[1] 刘大群[1] 

机构地区：[1]浙江省农业科学院食品科学研究所杭州310021

出　　处：《中国食品学报》2014年第6期121-126,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点科技创新团队项目(No.2010R50032)

摘　　要：在分析新鲜萝卜中多酚氧化酶的酶学特性基础上,探讨萝卜软罐头加工过程中不同因素对酶促褐变的影响,优化其控制工艺。研究结果表明：新鲜萝卜多酚氧化酶在pH 5.0~6.0环境下活性较高,在低于30℃或高于50℃时,相对酶活较低。本试验条件下,控制萝卜软罐头褐变的最佳褐变抑制组合是：半胱氨酸2 mg/mL、柠檬酸2 mg/mL、异VC 4 mg/mL和EDTA 1 mg/mL。铝箔和高阻隔材料抑制多酚氧化酶能力较强,可根据实际情况进行选择。杀菌温度对萝卜软罐头多酚氧化物活力和品质影响较大,不宜仅从酶促褐变的角度来确定杀菌工艺条件。Take the fresh radish as the material, the effect of different factors on enzymatic browning of soft can was investigated. Meanwhile, color protection technology was optimized by experiments. The results showed that the activity of polyphenol oxidase in fresh radish was relatively high between pH 5.0-6.0 and low when the temperature lower than 30 ℃ or higher than 50 ℃, the selected color fixatives had the color prevention effect in varying degrees and the best inhibitor was L-cysteine. The optimized color prevention composition was L-cysteine 2 mg/mL, citric acid 2 mg/mL, D-Sodium isoascorbiate 4 mg/mL and EDTA 1 mg/mL; aluminum foil and high barrier film strongly inhibited the activity of polyphenol oxidase, as while as the sterilization temperature had the obvious effect on the activity of polyphenol oxidase and quality of the products.

关 键 词：萝卜软罐头 酶促褐变 工艺优化 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]