褐变抑制剂对干制香蕉片护色效果的影响  

Effects of different browning inhibitors on color preservation of dried banana slices

作　　者：毕家钰 代曜伊 郑炯[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与机械》2016年第11期194-197,235,共5页Food and Machinery

基　　金：重庆市社会事业与民生保障科技创新专项一般项目(编号:cstc2015shmszx80007)

摘　　要：为了提高香蕉片干制后的颜色品质,获得最佳护色方法,以褐变度和L*值为考察指标,研究植酸、抗坏血酸、氯化钠、EDTA、柠檬酸5种褐变抑制剂对干制香蕉片颜色品质影响,并优选出提高干制香蕉片颜色品质的护色方法。结果表明:单一护色剂护色效果依次为植酸>柠檬酸>EDTA>氯化钠>抗坏血酸,将鲜切香蕉片放入植酸(质量分数为0.9%)和柠檬酸(质量分数为0.3%)组成的复合护色液中浸泡20 min,干制后的香蕉片L*值达65.93,褐变抑制率达84.4%。In order to improve the color quality of dried banana slices and obtain the best color protecting method, the effects of five differ- ent colors protecting agents, i.e. phytic acid, ascorbic acid, sodium chloride, EDTA and citric acid, on the color quality of dried banana slices evaluating were studied, by detecting the L value and browning degree. The results showed that the order of the effects was phytic acid 〉 citric acid 〉 EDTA 〉 sodium chloride 〉 ascorbic acid. Moreover, it was also found that a better color quality of dried banana slices could be obtained through soking the slices in the color fixative compound, containing 0.9% phytic acid and 0.3% citric acid, for 20 min, obtaining a 65.93 L value and an 84.4% browning inhibition rate.

关 键 词：香蕉片 干燥 褐变 护色 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]