不同护色剂处理对雪莲果果脯护色效果的影响  

Influences of Different Color-Protecting Agents Treatments on the Color-Protecting Effect of Preserved Fruit of Yacon

作　　者：李凤霞 胡元庆 江云 陈婷燕 胡艺琼 LI Feng-xia;HU Yuan-qing;JIANG Yun;CHEN Ting-yan;HU Yi-qiong(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou 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：《保鲜与加工》2020年第5期180-184,共5页Storage and Process

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

摘　　要：以雪莲果为材料制备雪莲果果脯,研究不同护色剂对雪莲果果脯护色效果的影响,通过单因素试验和正交试验优化雪莲果果脯护色剂的配方。结果表明:雪莲果片厚度6 mm,护色剂最佳配方为:植酸0.25%、柠檬酸1.0%、抗坏血酸1.2%和氯化钠1.2%。在此条件下,制备的雪莲果果脯呈现淡黄色,且软硬适中,感官品质最佳。The effects of different color protecting agents on the color protection of preserved yacon fruits were studied,and the formula of the color protecting agents was optimized by single factor and orthogonal tests.The results showed that when the thickness of the yacon slice was 6 mm,and the best formula of the color protecting agent were as follows:phytic acid 0.25%,citric acid 1.0%,ascorbic acid 1.2%and sodium chloride 1.2%.Under these conditions,the preserved yacon fruit was light yellow,moderate in hardness and softness,and with the best sensory quality.

关 键 词：雪莲果 果脯 护色 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]