护色剂和贮藏温度对南酸枣糕非酶促褐变的影响  

Effects of Color Protectants and Storage Temperature on Non Enzymatic Browning of Choerospondias Axillaris Cake

作　　者：吴胤霆 王洋 付继梅 刘世欣 冯治平 叶阳 WU Yinting;WANG Yang;FU Jimei;LIU Shixin;FENG Zhiping;YE Yang(College of Bioengineering,Sichuan University of Science and Engneering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《食品科技》2022年第4期40-47,共8页Food Science and Technology

基　　金：四川省科技厅重点研发项目(2021YFN0023)。

摘　　要：为解决南酸枣糕在贮藏过程中褐变程度加深的问题,以南酸枣糕为研究对象,对其添加护色剂且在不同温度(37、25、5℃)下贮藏24 d,进行单因素和正交实验,通过测定褐变指数、总酚、还原糖、抗坏血酸的含量和pH值,探讨护色剂对南酸枣糕在贮藏期的护色效果。结果表明:南酸枣糕的褐变指数与贮藏时间和温度都呈正相关;复合护色剂效果大于阿魏酸护色剂;当复合护色剂配比为糖水比1:2、植酸添加量0.016%、阿魏酸添加量0.025%、柠檬酸添加量0.4%时,褐变指数最低为8.4,褐变控制最佳;南酸枣糕用复合护色剂处理并在5℃贮藏24 d后,褐变指数最小为12.61;护色剂对南酸枣糕在不同温度贮藏期各指标的保护效力降序排列为:总酚>还原糖>抗坏血酸>pH值。该研究可为解决南酸枣糕产品的贮藏期褐变问题提供思路。In order to solve the problem that the degree of browning of Choerospondias axillaris cake was deepened during storage,the Choerospondias axillaris cake was taken as the research object,and the color-preserving agent was added to it and stored at different temperatures(37℃,25℃,5℃)for 24 d.Single factor and orthogonal experiments were carried out by measuring the browning index,total phenols,reducing sugar,ascorbic acid content and pH value,to explore the color protection effect of the color retention agent on the Choerospondias axillaris cake during the storage.The results showed that:the browning index of Choerospondias axillaris cake was positively correlated with storage time and temperature;the effect of the composite color retention agent was greater than that of the ferulic acid color retention agent;When the compound color retention agent ratio was 1:2,phytic acid addition amount was 0.016%,ferulic acid addition amount was 0.025%,and citric acid addition amount was 0.4%,the browning index was the lowest,and the browning control was the best;The smallest browning index was 12.61 after the Choerospondias axillaris cake was stored for 24 d at 5℃;the descending order of the protective effect of the color-protecting agent on the indexes of the Choerospondias axillaris cake during storage at different temperatures was:total phenols>reducing sugars>ascorbic acid>pH.This research could provide ideas for solving the browning problem of the Choerospondias axillaris cake products during the storage.

关 键 词：南酸枣糕 护色剂 阿魏酸 贮藏期 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]