马铃薯加工中护色剂配方的优化  

Optimizing Color Protecting Agent Formulation in Potato Processing

作　　者：朱新鹏[1,2] 杨江华[1,2] 胡恒[1] 高天丽[1] 赵欣[1] 

机构地区：[1]安康学院农学与生命科学学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《湖北农业科学》2014年第19期4654-4656,共3页Hubei Agricultural Sciences

基　　金：陕西省科技发展计划项目(2012K02-14);安康学院科研专项(AYQDZR201105)

摘　　要：试验以抗坏血酸、半胱氨酸、柠檬酸、氯化钙4种试剂作为马铃薯加工的护色剂,在单因素试验的基础上,以褐变度为考察指标,通过正交试验进行护色剂配方优化。结果表明,优化的配方组成为:0.3%的抗坏血酸、1.0%的半胱氨酸、0.2%的柠檬酸、0.15%的氯化钙。用此配方进行马铃薯的护色可使其褐变度降低至0.173。Using browning degree as index,the formula of color protecting agent in potato processing made of ascorbic acid,cysteine,citric acid,calcium chloride were optimized with orthogonal test and single factor experiment.The results showed that the optimized formula was 0.3% ascorbic acid,1.0% cysteine,0.2% citric acid and 0.15% calcium chloride,with the browning degree of potato during processing of 0.173.

关 键 词：马铃薯 护色剂 褐变度 正交试验 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]