不同物质对柿子醋的褐变控制  

Control of Browning of Persimmon Vinegar

作　　者：王彦晴 王君[1] WANG Yan-qing;WANG Jun(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食物与营养》2021年第4期39-42,共4页Food and Nutrition in China

基　　金：山西农谷建设科研专项功能食品专题项目(项目编号:SXNGJSKYZX201905)。

摘　　要：以柿子醋作为研究对象,采用抗坏血酸、乙二胺四乙酸、亚硫酸氢钠、柠檬酸、氯化钙、氯化钠,探讨其对柿子醋褐变的影响效果。结果表明:单因素试验中,以0.15 g/100 mL抗坏血酸、0.015 g/100 mL乙二胺四乙酸、0.3 g/100 mL亚硫酸氢钠、0.4 g/100 mL柠檬酸、0.6 g/100 mL氯化钙、0.6 g/100 mL氯化钠对柿子醋抑制效果较好。由正交试验确定复合添加剂的最佳组合为抗坏血酸0.1 g/100 mL、乙二胺四乙酸0.02 g/100 mL、亚硫酸氢钠0.4 g/100 mL、柠檬酸0.5 g/100 mL。Experiment with persimmon vinegar as the research object,using ascorbic acid,ethylene diamine tetraacetic acid,sodium bisufite,citric acid,calcium chloride,sodium chloride,explore the persimmon vinegar browning effect.The results showed that,in a single factor experiment,using 0.15 g/100 mL ascorbic acid,0.015 g/100 mL ethylene diamine teraaetic acid,0.3 g/100 mL sodium bisulfite,0.4 g/100 mL citric acid,0.6 g/100 mL calcium chloride and 0.6 g/100 mL sodium chloride on persimmon vinegar had good inhibitory effect.Trial by the orthogonal test to determine the optimal combination of compound additives was ascorbic acid 0.1 g/100 mL,EDTA 0.02 g/100 mL,sodium bisulfite 0.4 g/100 mL,citric acid 0.5 g/100 mL.

关 键 词：柿子 褐变 抑制 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]