复合护色剂抑制杏酒褐变的工艺优化  

Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine

作　　者：徐佳 涂智鸿 杨建飞 黄雪芹 马倩 易媛 左勇 XU Jia;TU Zhihong;YANG Jianfei;HUANG Xueqin;MA Qian;YI Yuan;ZUO Yong(Sichuan University of Science&Engineering School of Biological Engineering,YiBin 644000,China;Sichuan Normal University School of Life Science,Chengdu 610000,China;Chengdu Yuzhi Fruit Industry Co.,Ltd.,Chengdu 610000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川师范大学生命科学学院,四川成都610000 [3]成都裕智果业有限公司,四川成都610000

出　　处：《食品工业科技》2021年第12期168-175,共8页Science and Technology of Food Industry

基　　金：成都市技术创新研发项目(2019-YF05-00362-SN)。

摘　　要：为研究不同护色剂对杏酒褐变的抑制作用,以褐变抑制率和色差值为指标,选用六种护色剂进行单因素实验和正交试验,选出对褐变抑制影响最大的三种护色剂后,利用响应面试验进行优化。结果表明,杏酒的最佳护色剂配方为异抗坏血酸钠0.70 g/L、L-半胱氨酸1.10 g/L和植酸0.01%,在此条件下测得的杏酒酒精度、还原糖和总酸与未添加护色剂的杏酒对照组无明显差异,褐变抑制率为53.11%,色差值为22.35,与预测值的吻合率分别达到97.00%和95.84%,可有效抑制杏酒褐变的发生。In order to study the effect of different color-preserving agents on inhibiting browning of apricot wine,the browning inhibition rate and color difference were used as indicators.Single factor experiments were carried out to confirm the optimal concentrations of six color-preserving agents added to apricot wine,then through orthogonal experiment,the three color-preserving agents with the greatest effects on browning inhibition were selected,and optimized by response surface methodology.The results showed that the best color-preserving agent formula for apricot wine was sodium erythorbate 0.70 g/L,L-cysteine 1.10 g/L and phytic acid 0.01%.Under these conditions,the alcohol content,reducing sugar and total acid of apricot wine had no significant difference with the control group,the browning inhibition rate was 53.11%,the color difference was 22.35,and the coincidence rate with the predicted value reached 97.00%and 95.84%,respectively,which could effectively inhibit the browning of apricot wine.

关 键 词：杏酒 护色剂 褐变抑制率 色差值 响应面设计 

分 类 号：TS262.7[轻工技术与工程—发酵工程]