不同护色剂对肉苁蓉罐头护色效果的影响  

Impact of Different Color Protectant on the Color Protection ofCistanche deserticola Can

作　　者：朱效兵 徐瑞年 夏美茹 郭敏伟 刘欢 白斌 ZHU Xiaobing;XU Ruinian;XIA Meiru;GUO Minwei;LIU Huan;BAI Bin(Agriculture Department,Hetao College,Bayannur,Inner Mongolia 015000,China)

机构地区：[1]河套学院农学系,内蒙古巴彦淖尔015000

出　　处：《农产品加工》2021年第14期25-27,共3页Farm Products Processing

基　　金：河套学院自然科学一般项目(HYZY201824);河套学院校企合作研究项目(HYXQZ201642)。

摘　　要：以新鲜肉苁蓉为原料,研究不同护色剂对肉苁蓉罐头护色效果的影响。结果表明,柠檬酸、NaCl、抗坏血酸、L-半胱氨酸4种护色剂对肉苁蓉的护色有显著的效果。其中,柠檬酸最佳护色质量分数为0.25%,氯化钠最佳护色质量分数为0.80%,抗坏血酸最佳护色质量分数为0.03%,L-半胱氨酸最佳护色质量分数为0.02%。To investigate the influence of different color protectant on the color protection of Cistanche deserticola can,the fresh Cistanche deserticola was selected.The results showed that citric acid,NaCl,ascorbic acid,and L-cysteine had significant effect on the on the color protection of Cistanche deserticola can.The optimum color protection concentration of citric acid,NaCl,ascorbic acid,and L-cysteine were 0.25%,0.80%,0.03%,and 0.02%,respectively.

关 键 词：护色剂 肉苁蓉罐头 褐变度 护色效果 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]