鲜切慈姑无硫复合护色条件优化及贮藏性  

Optimization of Non-sulfur Color Protection and Storage Quality for Arrowhead

作　　者：王海平[1,2] 黄和升 田青[1,2] WANG Haiping;HUANG Hesheng;TIAN Qing(Jiangsu Food&Pharmaceutical Science College,Huai'an 223005;Jiangsu Food Processing Research and Development Center,Huai'an 223005)

机构地区：[1]江苏食品药品职业技术学院,淮安223005 [2]江苏食品加工工程技术研究开发中心,淮安223005

出　　处：《食品工业》2020年第6期98-102,共5页The Food Industry

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015B193)。

摘　　要：该试验旨在研究鲜切慈姑无硫复合护色条件优化及其贮藏性。采用无硫护色剂对鲜切慈姑进行护色处理,以鲜切慈姑的色泽改变为主要依据,通过单因素试验和正交试验研究鲜切慈姑复合护色最优条件。结果显示,鲜切慈姑常温下最优复合护色条件为:NaCl浓度0.8%,柠檬酸浓度0.4%,VC浓度0.4%,护色时间15 min。最优条件下,鲜切慈姑色泽L*值为76.83,护色效果较好。同时试验测定了经护色处理的鲜切慈姑贮藏期间的品质变化,结果表明护色处理会显著降低贮藏慈姑的PAL、PPO和POD活性,贮藏慈姑的失重率较低。该试验为慈姑的保鲜技术和深加工护色处理提供依据。The purpose of this experiment was to study the optimization of sulfur-free compound color protection of fresh-cut arrowhead and its storage properties.Sulfur-free color preservative was used to protect fresh-cut arrowhead.The color protection condition of fresh-cut arrowhead was studied by single factor test and orthogonal test,based on the color change of fresh-cut arrowhead.The results showed that the optimum compound color protection conditions of fresh-cut arrowhead at room temperature were as follows:Na Cl concentration 0.8%,citric acid concentration 0.4%,VC concentration 0.4%,and color protection time 15 min.Under the optimum conditions,L*value of fresh-cut arrowhead was 76.83,and the color protection effect was better.At the same time,the quality change of the fresh-cut arrowhead treated with color protection was measured.The results showed that the color-protecting treatment could significantly reduce the activity of PAL,PPO and POD during the storage,and the weight loss rate was lower.This experiment provided the basis for the preservation technology and color protection treatment in deep processing of arrowhead.

关 键 词：鲜切慈姑 复合护色 条件优化 酶活性 失重率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]