板栗加工过程中褐变控制技术  

Browning control technology of Chinese chestnut during the processing

作　　者：张乐[1] 王赵改[1] 杨慧[1] 王晓敏[1] 史冠莹[1] 赵守涣 赵洪源[1] 

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450008

出　　处：《食品工业科技》2017年第7期199-202,共4页Science and Technology of Food Industry

基　　金：2015年河南省财政预算项目(20157814);2015年河南省重点科技攻关项目(152102210386);2016年产粮大省奖励资金农业科技创新项目(ycm201513122);2017年河南省超级产粮大省奖励资金扶持粮油项目(ycy20177612)

摘　　要：为解决板栗在加工过程中出现的褐变现象,寻找最适合板栗片的护色剂和技术。研究了谷胱甘肽、EDTA-2Na、柠檬酸、植酸和L-半胱氨酸等护色剂以及真空处理技术对板栗片色泽的影响。在单因素实验基础上以柠檬酸、L-半胱氨酸、谷胱甘肽为影响因素进行正交实验,得出最佳复合护色剂为:质量浓度分别为0.8%柠檬酸,0.04%L-半胱氨酸,0.05%谷胱甘肽,此时的护色效果最佳。根据极差分析得出影响板栗色泽的因子依次为L-半胱氨酸>柠檬酸>谷胱甘肽。通过真空处理条件的研究,得出在真空度为0.08 MPa的条件下进行护色处理,可大大缩短护色时间,同时护色效果达到最佳。In order to solve the browning phenomenon during the processing of Chinese chestnut and find the optimal color fixatives and technology,the effects of glutathione,EDTA-2Na,citric acid,L-cysteine and vacuum treatment on the color and luster of Chinese chestnut were studied.On the basis of single factor experiment ,the orthogonal experiment was carried out with citric acid, L-cysteine and glntathione as the influencing factors. The optimal color fixatives compound was established as follows ：0.8% of mass concentration of citric acid ,0.04% of L-cysteine,0.05% of glutathione.According to the range analysis, the order of the factors affecting the color of chestnut were L- cysteine 〉 citric acid 〉 glutathione. Through the research of vacuum treatment conditions, it was concluded that the color protection treatment under the condition of vacuum degree was 0.08 MPa,which can greatly reduce the color protection time,and at the same time the color protection effect was the best.

关 键 词：板栗 褐变 正交实验 真空处理 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]