护色剂对菠萝丁果酱品质的影响  

Effect of color-protecting agents on the quality of diced pineapple jam

作　　者：邓瑞君[1] 徐荣雄[2] DENG Ruijun;XU Rongxiong(College of Food,South China Agricultural University,Guangzhou 510642;College of Food Science and Engineering,South China University of Science and Technology,Guangzhou 510641)

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南理工大学食品科学与工程学院,广州510641

出　　处：《食品科技》2019年第11期294-297,共4页Food Science and Technology

摘　　要：为解决菠萝丁果酱在保藏过程中的褐变问题,研究了L-半胱氨酸、三聚磷酸钠、EDTA-2Na等护色剂对菠萝丁果酱褐变的影响。结果表明:当复合护色剂的配比为0.08%L-半胱氨酸、0.05%EDTA-2Na、0.10%三聚磷酸钠时效果最佳,所得菠萝丁果酱经常温保藏60 d的△E值为10.16,感官评分为90.6分,颜色呈浅黄色,基本无褐变,酸甜适中,菠萝味浓郁。In order to solve the problem of browning in diced pineapple jam during storage, effects of L-cysteine, sodium tripolyphosphate, EDTA-2 Na on the browning of diced pineapple jam were evaluated. Results showed that the best effect was achieved when composite color-protecting agents formular was 0.08% L-cysteine, 0.05% EDTA-2 Na, and 0.10% sodium tripolyphosphate. The △E of dice pineapple jam stored for 60 d at the room temperature was 10.16 and the sensory score was 90.6 points. The jam was light yellow, no browning, sweet and sour moderate, pineapple fragrance.

关 键 词：菠萝丁果酱 护色剂 总色差 感官品质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]