籽瓜粉加工过程中护色工艺研究  

Seed melon powder color-protection process in the manufacturing process research

作　　者：禄璐[1] 杨海燕[1] 侯伟伟[1] 赵仲凯[1] 刘姗姗[1] 谢晓凤 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆源森农业开发有限公司,乌鲁木齐8300000

出　　处：《食品科技》2015年第3期65-69,共5页Food Science and Technology

摘　　要：利用去籽后籽瓜副产物制备籽瓜粉,对籽瓜粉加工过程中护色工艺进行研究,提高新疆籽瓜利用率,为新疆籽瓜资源的开发利用及生产加工提供理论依据。选择抗坏血酸浓度、柠檬酸浓度和护色时间作为籽瓜果肉护色效果的3个影响因素,在单因素试验的基础上进行响应面法优化试验,确定籽瓜果肉护色工艺最佳条件为:抗坏血酸浓度0.6 g/L、柠檬酸浓度8.5 g/L的混合酸溶液,护色时间为23 min,在此条件下,吸光值为0.323,护色效果最佳,从而保证籽瓜粉品质。Using the seed melon to make into seed melon powder, researching on the processing of color protection technology with seed melon powder, which provide a theoretical basis for the utilization and conduction of Xinjiang seed melon. Choose ascorbic acid concentrations, citric acid concentrations and color retention time as influencing factor, based on tests of the single factor experiment, response surface methodology was employed to optimize experiment and determine the best combination of seed melon color protection. The best condition of seed melon color protection is ascorbic acid concentration of 0.6 g/L, citric acid concentration of 8.5 g/L, and color-protection time is 23 min. Under this condition, absorbance value is 0.323, which the color protection effect is best, so as to ensure the quality of melon seed powder.

关 键 词：籽瓜粉 护色 响应面法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]