预浸渍液pH值对阳山水蜜桃汁色泽的影响  

Effect of prepreg solution with different pH values on color changes of peach juice

作　　者：陈海英 吴凤凤[3] 崔政伟 田耀旗[3] 宋飞虎 

机构地区：[1]江苏省食品先进制造装备技术重点实验室,江苏无锡214122 [2]江南大学机械工程学院,江苏无锡214122 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与机械》2015年第6期132-136,269,共6页Food and Machinery

基　　金：国家自然科学基金(编号:31401493);中央高校基本科研业务费专项资金(编号:JUSRP51511);江南大学自主科研计划青年基金(编号:JUSRP11451);江苏省食品先进制造装备技术重点实验室开放课题资助项目(编号:FM-201401)

摘　　要：采用不同pH值预浸渍液对打浆前的水蜜桃进行预处理,以水蜜桃亮度(ΔL)、红度(Δa)、黄度(Δb)、总色差值(ΔE)、色泽饱和度(ΔC)等为色泽指标,考察预浸渍对水蜜桃汁色泽的影响。结果表明:pH 4.8时,水蜜桃汁ΔL值由参照样品的-3.16升高到-1.23,Δa值由1.21下降到-0.83,Δb值由-1.4升高到0.05,ΔE值由3.67下降到1.49,而ΔC值基本保持稳定。证明经pH值4.8的预浸渍液处理水蜜桃30min,可以有效遏制水蜜桃汁的褐变。Effect of prepreg solution with differem pH values （3.2, 3.6, 4.0, 4.4, 4.8） on the color changes of peach juice was studied. Several color parameters, including lightness （AL）, redness （eRa）, yellowness （AS）, total color difference （AE） and chroma （AC）, were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly ai＇ter impregnating in citric acid sodiurn citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 rain. After impregnatirlg in pH 4. 8 buffer solution, the /＇,L value decreased from 3. 16 to --1.23, the Aa value decreased from 1.21 to --0.83, the Ab value in creased from --1.4 to 0. 05, and the AE value decreased from 3. 67 to 1.49, while the AC value almost kept stable. All these results demon strated that impregnation peach before pulping into the citric acid sodium citrate buffer with pH 4.8 for 30 min could effectively contain the peach juice browning.

关 键 词：水蜜桃汁 PH 预浸渍液 色泽 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]