龙眼肉护色工艺的优化  

Optimization on the Color Preserved Technology of Longan Pulps

作　　者：张良清[1] 邱佳容 康彬彬[1,2] 余阳[1] 陈涛[1] 陈团伟[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建生物工程职业技术学院,福州350002

出　　处：《食品工业》2015年第11期128-131,共4页The Food Industry

基　　金：福建省科技重点项目(2011N0005);福建省高等学校科技创新团队(闽教科[2012]03号);福建农林大学科技创新团队支持计划(cxtd12009)

摘　　要：为了提高龙眼肉干制品的品质,对龙眼肉的护色工艺进行研究。以综合加权评分法作为评价指标,采用正交试验设计研究热烫温度、热烫时间、复合护色剂对龙眼肉酶活及后续干制品感官品质的影响。结果表明,龙眼肉的最佳护色条件为:在85℃下热烫4 min后置于0.1%植酸和0.2%L-抗坏血酸组成的复合护色剂中护色40 min,在此条件下,龙眼肉PPO完全失活,POD残余酶量<5%,护色效果最佳,且龙眼肉干制品具有良好的感官品质。Studies on the color preservation technology of longan pulps to improve the quality of dried longan pulps.Orthogonal experimental design was used to study the effects of blanching temperature,blanching time,composite color fixative on enzyme activity of longan pulps and the dry product sensory quality according to the synthetic weighted mark method as the evaluation index.The results showed that the optimal color protection conditions of longan pulp was blanched in water at85℃ for 4 min,and then immersed into 0.1%phytic acid and 0.2%L-ascorbic acid composite color protecting agents for 40 min for color protection,the activity of PPO was completely inactivated,POD was almost inactivated（5%）.The best color protecting effects and sensory quality of dried longan pulps were assessed under these conditions.

关 键 词：龙眼肉 热烫 护色 优化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]