响应曲面法优化柠檬干片护色剂配方的研究  

Optimization of color-preserving reagents formula of lemon slices by response surface methodology

作　　者：李鹤[1] 林洪斌[1] 安都 林琼芳 

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]成都永胜福名果蔬农民专业合作社,四川成都610103

出　　处：《中国酿造》2015年第7期97-100,共4页China Brewing

基　　金：四川省大学生创新创业训练计划项目(201410623055)

摘　　要：利用响应曲面法研究柠檬干片的最佳复合护色剂组合。在单因素试验的基础上,选取柠檬酸、L-半胱氨酸、氯化钙为因素,以柠檬片褐变抑制率为评价指标,采用响应曲面法研究模拟得到复合护色剂对柠檬干片褐变抑制率的回归方程,确定最佳护色组合为柠檬酸为2.3%、L-半胱氨酸0.3%、氯化钙1.9%。在此条件下,柠檬干片的褐变抑制率为64.87%。并将其与未添加护色剂的柠檬干片进行对比,其脱水率、复水比均无较大差异,VC含量高于未添加护色剂的柠檬干片。The response surface methodology was used to optimize compound color-preserving reagents formula of lemon slice. On the basis of single-factor test, using citrate, L-eysteine, calcium chloride as factors, and browning inhibition rate as evaluation index, the regression equation between compound color-preserving reagents and browning inhibition rate was achieved by response surface methodology. The optimized compound color- preserving reagents formula were citric acid 2.3%, L-cysteine 0.3%, calcium chloride 1.9%. Under this condition, the browning inhibition rate of lemon slice was 64.87%. Comparing with the lemon slices without color-preserving reagents, the dehydration rate and rehydration ratio between the experimental group and the control group were no significant difference, and the VC content was higher than the control group.

关 键 词：柠檬片 护色剂 褐变抑制率 

分 类 号：TS205[轻工技术与工程—食品科学]