工艺参数对苹果果脯护色效果的影响  

Effects of different processing parameters on the color protecting of candied apple

作　　者：李凤霞 雷清玉 盛红叶 黄予新 张娇娇 胡元庆 陈婷燕 LI Feng-xia;LEI Qing-yu;SHENG Hong-ye;HUANG Yu-xin;ZHANG Jiao-jiao;HU Yuan-qing;CHEN Ting-yan(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou,Fujian 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《食品与机械》2020年第4期207-211,215,共6页Food and Machinery

基　　金：福建省自然科学基金面上项目(编号:2017J01453);国家级大学生创新训练项目(编号:201810402028)。

摘　　要：以山东红富士为原料,以感官评价、亮度(L值)、褐变度为评价指标,考察切片厚度、植酸浓度、微波漂烫功率、微波漂烫时间、热风干燥温度及干燥时间对苹果果脯护色效果的影响,并比较植酸与其他护色剂对果脯贮藏性的影响。结果表明:苹果果脯护色的最佳条件为切片厚度8 mm、植酸浓度0.12%、微波漂烫功率为中高火、微波漂烫时间80 s、干燥时间4 h、干燥温度70℃,此时苹果果脯护色效果最佳,且口感好。贮藏期间不同护色剂的护色效果依次为植酸>抗坏血酸>柠檬酸>NaCl。The effects of color protection to candied apple under different processing parameters were studied by using Shangdong red Fuji as raw material.Sensory evaluation and brightness(L value)and browning degree were used as evaluation indexes,and the effects of slice thickness,phytic acid concentration,microwave blanching power,microwave blanching time,hot air drying temperature and drying time on the color protection effect of candied apple were analyzed by single factor experiment.Moreover,the storage of phytic acid and other color-protecting agents were compared in order to obtain the best conditions for candied apple color protection.The results showed that the optimum conditions for apple color protection were slice thickness 8 mm,phytic acid concentration 0.12%,with microwave blanching power at medium-high fire for 80 s,and then drying at 70℃for 4 h.The effect of different color-protecting agents during storage ranges from good to bad:phytic acid>ascorbic acid>citric acid>NaCl,the best color-protecting agent is phytic acid.The candied apples harvested under the control of these conditions showed best color protection with good taste.

关 键 词：苹果 果脯 工艺参数 护色 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]