果汁柠檬干护色工艺优化  

Optimization of the Color-protecting Technology on Dried Lemon in Juice Processing

作　　者：黄纯哲 高伟 姚淑敏[1] 郭春晓[1] 郭芬芬 李冠喜[1] HUANG Chun-zhe;GAO Wei;YAO Shu-min(College of Life Science,Qufu Normal University,Qufu,Shandong 273165;Linyi Qiwei Canned Food Co.,Ltd,Pingyi,Shandong 273306)

机构地区：[1]曲阜师范大学生命科学学院,山东曲阜273165 [2]临沂奇伟罐头食品有限公司,山东平邑273306

出　　处：《安徽农业科学》2022年第8期144-146,155,共4页Journal of Anhui Agricultural Sciences

基　　金：曲阜师范大学重大横向课题(HXKJ2019006);江苏省自然科学基金项目(BK20151278)。

摘　　要：[目的]优化果汁柠檬干的护色工艺。[方法]采用不同的果实切片厚度、处理温度及护色剂处理果汁柠檬干,研究其对果汁柠檬干褐变度的影响。[结果]保护柠檬干色泽的最佳条件为选择3 mm切片,处理温度宜控制在70℃,不同护色剂的最佳处理浓度分别为:柠檬酸2.0%、L-半胱氨酸0.3%、CaCl_(2)1.5%、植酸2.0%,其护色效果表现为柠檬酸>L-半胱氨酸>CaCl_(2)>植酸。[结论]采用适宜的果实切片厚度、处理温度及护色剂能有效延缓和阻止果汁柠檬干的褐变。[Objective]To optimize the color-protecting technology of dried lemon in juice processing.[Method]Dried lemon juice was treated with different fruit slice thickness,treatment temperature and color protectants,and its effects on the browning degree of dried lemon juice were studied.[Result]Perfect color-protecting condition of dried lemons in juice processing was to select 3 mm slices and control at 70℃.The optimal treatment concentration of different color-protecting reagent were citric acid 2.0%,L-cysteine 0.3%,CaCl_(2)1.5%,phytic acid 2.0%,and their color-protecting effect were:Citric acid>L-cysteine>CaCl_(2)>Phytic acid.[Conclusion]The browning of dried lemons in juice processing can be effectively delayed and prevented by proper fruit slice thickness,treatment temperature and color protectant.

关 键 词：果汁果干 护色 柠檬干 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]