复合护色剂对鲜榨慈姑汁的防褐变  

Anti-browning Effects of a Compound Reagent on Fresh Arrowhead Juice

作　　者：戢得蓉 段丽丽 杨芳 赵欢 钟艳 Jl Derong;DUAN Lili;YANG Fang;ZHAO Huan;ZHONG Yan(College of Food and Technology,Sichuan Tourism University,Chengdu 610100)

机构地区：[1]四川旅游学院食品学院

出　　处：《食品工业》2019年第12期32-36,共5页The Food Industry

基　　金：川菜发展研究中心规划项目（CC17Z09）;四川省大学生创新创业训练计划项目（201611552093）

摘　　要：慈姑汁在加工过程中的褐变问题影响新鲜慈姑加工类产品的品质。为改善慈姑在榨汁加工过程中可能发生的褐变现象,结合实际情况,分别研究抗坏血酸钠、EDTA-2Na、VC、柠檬酸4种护色剂对慈姑汁色泽的影响。在单因素基础上,以该4种护色剂为影响因子,以褐变抑制率和总色差ΔE*为响应值,采用Box-Behnken试验设计构建二次多项式回归方程的模型,进行响应面分析。结果表明,当护色液配比为抗坏血酸钠0.48%、EDTA-2Na0.15%、VC 0.60%、柠檬酸0.60%时,护色效果最佳,能得到较好的防褐变效果。The browning problem of the arrowhead juice in the processing process had always been an important issue affecting the processing of fresh arrowhead juice. In order to inhibit the browning of arrowhead juice, the effects of four different color-protecting agents of sodium ascorbate, disodium ethylenediaminetetraacetate, vitamin C and citric on the color of arrowhead juice were studied respectively. On the basis of single factor, a quadratic polynomial regression equation model was constructed by using the Box-Behnken experimental design with the browning inhibition rate and the total color difference ΔE* as the response values and the four color-retaining agents as the influence factors. The results showed that the best color protection effect was obtained when the ratio of sodium ascorbate 0.48%, disodium ethylenediaminetetraacetate 0.15%, vitamin C 0.60%, and citric acid 0.60%. The quality of freshly squeezed arrowhead juice had been improved to some extent.

关 键 词：慈姑汁 褐变抑制率 护色剂 总色差 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]