鲜切马铃薯片护色方法对比与工艺优化  

Comparison of Color-preservation Method for Fresh Cut Potato Slices and Process Optimization

作　　者：田晓静[1] 刘元林[1] 龙鸣 陈士恩[1] 高丹丹[1] 李明生[1,2] 马忠仁 娜扎瑞尔.亚哈亚[3] TIAN Xiao-jing;LIU Yuan-lin;LONG Ming;CHEN Shi-en;GAO Dan-dan;LI Ming-sheng;MA Zhong-ren;NAZARIYAH Yahaya(College of life science and Engineering, Northwest Minzu University, Lanzhou 730124, China;Engineering Technology Research Center for Animal Cell, Lanzhou 730030, China;Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai T1800, Malaysia)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730124 [2]甘肃省动物细胞工程技术研究中心,甘肃兰州730030 [3]马来西亚伊斯兰理科大学理工学院,森美兰州尼来新区71800

出　　处：《食品工业科技》2018年第14期137-141,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2015BAD29B05);国家自然科学基金(31560477);甘肃省科技计划资助(17YF1WA166);科技部援助项目(KY201501005);甘肃省科技计划资助(1504WKCA094)

摘　　要：为优化鲜切马铃薯护色工艺,以感官品质评价、褐变强度和多酚氧化酶活性为评价指标,对比分析了8种方法的护色效果;以半胱氨酸为护色剂,以样品厚度、L-半胱氨酸浓度、浸泡时间、贮藏温度为研究因素,采用L9(34)正交实验优化L-半胱氨酸溶液对鲜切马铃薯的护色工艺条件。结果表明:所试方法中以半胱氨酸的护色效果较好,半胱氨酸最佳护色条件是将3 mm厚鲜切马铃薯片置于0.4%L-半胱氨酸中浸泡45 min后于4℃贮藏,此条件所得马铃薯片色泽淡黄、质地均匀尚好、无褐变现象,其感官评分为93.00,褐变强度为0.32,多酚氧化酶活性为0.50 U/g。Aiming at optimizing the process of condition of color protection for fresh cut potatoes,the effect of eight methods kinds of color protection methods on fresh-cut potato slices were compared in the view of sensory evaluation,browning intensity and polyphenol oxidase activity,and the color protection methods by L-cysteine were optimized by L9（ 34） orthogonal test,with sample thickness,concentration of L-cysteine,soaking time and storage temperature as factors. The results showed that L-cysteine was better than the other methods,and the optimized color protection process by L-cysteine were as followed,sample thickness of 3 mm,concentration of L-cysteine 0.4%,soaking time 45 min and stored at 4 ℃ after soaking.When processed by the optimized color protection process,fresh cut potatoes were uniform in yellow color without browning had sensory evaluation value of 93.00,browning intensity of 0.32,and polyphenol oxidase activity of 0.50 U/g.

关 键 词：鲜切马铃薯片 褐变 护色 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]