不同护色处理对红薯干品质的影响  

Effects of different color protection treatments on quality of candied sweet potato

作　　者：吴永祥[1,2] 戴毅 王雅群 江海涛 张梦婷 權泰亨 陈向阳 WU Yongxiang;DAI Yi;WANG Yaqun;JIANG Haitao;ZHANG Mengting;KWON Taehyung;CHEN Xiangyang(College of Life and Environment Science,Huangshan University,Huangshan 245041,China;Department of Food Science and Biotechnology,Andong National University,Andong 760749,Korea)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]安东国立大学食品科学与生物技术学院,庆尚北道安东760749

出　　处：《食品与发酵工业》2019年第16期222-227,共6页Food and Fermentation Industries

基　　金：安徽省留学回国人员创新项目择优资助计划重点项目(2017srst1);安徽省高校优秀拔尖人才培育项目(gxgnfx 2019037);国家级大学生创新创业项目(201710375021、201810375054)

摘　　要：为有效解决红薯干在加工过程中极易发生褐变的问题,响应面法优化复合护色剂处理的护色效果,并比较复合护色剂、超声波-热烫、亚硫酸钠3种护色处理方式对红薯干品质的影响.结果表明,复合护色剂配比为0.77 g/100 mL VC、2.17 g/100 mL柠檬酸、0.22 g/100 mL CaCl2时具有最佳护色效果.复合护色剂对红薯干褐变抑制率最高,为58.66%,显著高于超声波-热烫组(15.37%)、亚硫酸钠组(20.24%)(P<0.05).复合护色剂对红薯干体积皱缩比、硬度、色泽等指标的影响均显著优于其他各处理组(P<0.05).扫描电子显微镜观察分析表明,超声波-热烫组和亚硫酸钠组细胞轮廓形态产生皱缩、卷曲现象比复合护色剂组更明显.研究结果为红薯干无硫护色技术的开发提供了一定的理论指导.In order to solve the browning problem when processing candied sweet potato,the compounded browning inhibitor was optimized in this study. In addition,the effects of compounded browning inhibitor,ultrasound-assisted blanching,and sodium sulfite on the quality of candied sweet potato were compared. The results showed that the optimal formula of the compounded browning inhibitor was 0.77 g/100 mL ascorbic acid,2.17 g/100 mL citric acid,and 0.22 g/100 mL CaCl 2 . It was found that the compounded browning inhibitor had the highest browning inhibition rate (58.66%),while the browning inhibition rates of ultrasound-assisted blanching and sodium sulfite were 15.37% and 20.24%,respectively ( P <0.05). Moreover,under electronic microscobe observation,the shrinkage rate,hardness and color etc. of compounded browning inhibitor treated samples were significantly better than that of the two other groups ( P <0.05),as both ultrasound-assisted blanched and sodium sulfite treated candied sweet potato had shrunk and curling cells. This research can provide a theoretical guidance for developing non-sulfur color-protection technology for candied sweet potato.

关 键 词：红薯干 护色 响应面 褐变 微观结构 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]