适宜的护色处理对切分杏热风干燥过程中颜色的影响  

Appropriate color preserved technology treatment for keep color of fresh-cut apricot on the process of hot air drying

作　　者：崔宽波[1,2] 李忠新[1] 杨莉玲[1] 王庆惠[1] 闫圣坤[1] 刘奎[1] 孙俪娜[1] 祝兆帅 

机构地区：[1]新疆农业科学院农业机械化研究所,乌鲁木齐830091 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2017年第3期43-48,共6页Food Science and Technology

基　　金：自治区科研院所改革与发展专项(2016D04007);国家自然科学基金项目(31460397)

摘　　要：为了提高切分杏干制品的品质,对切分后鲜杏进行护色工艺的研究。以赛买提切分杏为研究对象,采用热风烘干工艺,研究护色过程中不同的护色工艺对烘干后的切分杏颜色的影响。以柠檬酸、D-异抗坏血酸钠、氯化钠、亚硫酸钠、热烫等工艺对切分、去核后的的果肉进行护色,并用正交实验法优化护色处理的工艺条件。结果表明:采用热烫和复合护色剂协同作用,最终得到最佳的护色工艺为热烫时间为4 min,亚硫酸钠为0.06%,D-异抗坏血酸钠0.2%。经验证这种复合护色技术处理切分杏△E值为22.09,能很好地保持杏子原有的色泽,为改善切分杏的品质提供技术依据。The color preservation technology of fresh-cut apricot to improve the quality of dried freshcut apricot was studied. Fresh-cut Saimaiti-apricot was taken as the raw material on the process of hot air drying, the effect of fresh-cut apricot color was researched by different color preserved technology with citric acid, D-sodium erythorbate, sodium chloride, sodium sulfite and heat boiling, using orthogonal experiment method to optimize the color preserved technology conditions. The results showed that the best color preserved technology were as follows： 4 min boiling time, 0.2% D-sodium erythorbate, 0.06% Na2SO3. The result was validated by compound color preserved technology： △E=22.09. the fresh-cut apricot had maintained its original color, the optimal technology of color preserved technology was reliable and advisable and the product had better quality using the process.

关 键 词：赛买提杏 护色 热风干燥 切分杏 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]