四川泡青菜专用护色剂配方优化及其性能研究  

Study on the formula optimization and performance of appropriative color fixative in Sichuan pickled mustard

作　　者：蒋子敬 许青莲[1] 林洪斌[1] 邢亚阁[1] 王丹枫 陈玲 JIANG Zi-jing XU Qing-lian LIN Hong-bin XING Ya-ge WANG Dan-feng CHEN Ling(Food Bioteehnology Key Laboratory, School of Food and Bioengineering, Xihua University, Chengdu 610039, China Chengdu XinFan Food Co., Ltd., Chengdu 610501 , China)

机构地区：[1]西华大学食品与生物工程学院食品生物技术重点实验室,四川成都610039 [2]成都新繁食品有限公司,四川成都610501

出　　处：《食品工业科技》2017年第6期308-312,362,共6页Science and Technology of Food Industry

基　　金：四川省教育厅高校科研创新团队建设计划项目(15TD0017);四川省科技计划项目(2016FZ0019);成都市科技惠民技术研发项目(2015-HM01-00454-SF);西华大学青年学者培养计划(01201413)

摘　　要：本文在探讨不同护色剂对四川泡青菜褐变抑制效果影响的基础上,采用单因素和响应面法优化复合护色剂配比,并用ASLT法对其护色性能进行了预测。结果表明,最佳护色剂配比为:氯化钙添加量0.082%、D-异抗坏血酸钠添加量0.017%、柠檬酸亚锡二钠添加量0.027%。所得复合护色剂褐变抑制率达53.36%、样品褐变度为5.44,护色效果能保持约146~161 d,为泡青菜生产中的护色工艺提供了重要依据。In this paper, the ratio of composite color fixatives was optimized by single factor experiment and response surface method on the basis of inhibition effect of different color fixatives on the browning Sichuan pickled mustard. Moreover, the performance of the obtained color fixatives was predicted by ASLT method.Results showed that the best color fixatives ratio was consisted of 0.082% calcium chloride, 0.017% sodium erythorbate and 0.027% disodium stannous citrate. The browning inhibition rate of this color fixative was 53.36% and the sample browning degree was 5.44.The color-protecting performance could maintain about 146- 161 d, These results in this investigation could provide a significant basis on the color fixatives of pickled mustard production.

关 键 词：泡青菜 护色剂 配方优化 性能 货架期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]