干制荔枝果肉预处理的烫漂与护色工艺  

Pre-treated Technologies of Blanching and Color-protecting for Dried Litchi Pulp

作　　者：林福兴[1,2] 李辉[1,3] 林毅雄[1,2] 袁芳[1,2] 林艺芬[1,2] 林河通[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学农产品产后技术研究所,福建福州350002 [3]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《热带作物学报》2015年第1期169-173,共5页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划专项(No.2007BAD07B06);农业部公益性行业荔枝科研专项(No.nyhyzx07-031);闽南师范大学杰出青年科研人才计划项目(No.SJ12004);闽南师范大学博士科研启动项目(No.L21231)

摘　　要：为减轻荔枝果肉热风干制期间的褐变,研究荔枝果肉的烫漂和护色工艺。通过L9(34)正交试验设计,研究烫漂温度、烫漂时间和冷却方式对荔枝果肉多酚氧化酶(PPO)的钝化效果,比较不同浓度配比护色液对荔枝果肉干制品色泽和感官品质的影响。结果表明:当烫漂温度为100℃,烫漂时间为3 min,室温冷却时烫漂效果最好;当复配护色剂的浓度配比为0.10%抗坏血酸+0.20%柠檬酸+0.10%植酸+0.30%Ca Cl2时,荔枝果肉干制品的色泽和感官品质最佳。In order to reduce the browning reaction of litchi pulp during hot air drying, the pre-treated technologies of blanching and color-protecting for dried litchi pulp were studied. The L9（3^4） orthogonal experimental design was carried out to investigate the effects of blanching temperature, blanching time and cooling method on polyphenol oxidase （PPO） inactivation of litchi pulp, and compare effects of different concentrations of complex color protectors on color and sensory evaluation of dried litchi pulp. The results showed that the blanching temperature 100℃, blanching time 3 min and then cooling at room temperature were the optimum blanching condition of litchi pulp. In addition, the application of the complex color protector consisting of 0.10% ascorbic acid, 0.20% citric acid, 0.10% phytic acid and 0.30% CaCl2 for litchi pulp showed the best color and sensory quality of dried litchi pulp.

关 键 词：荔枝 果肉 干制 预处理工艺 热烫 护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]