滇橄榄果脯无硫护色工艺优化研究  

Optimization of Sulfur-Free Color Preserving Process for Yunnan Olive Preserved Fruit

作　　者：何代琴 李荣辉 胡昕 秦力悦 申挥 马菲菲 HE Daiqin;LI Ronghui;HU Xin;QIN Liyue;SHEN Hui;MA Feifei(The Institute of Agro-Products Processing Science and Technology,Yunnan Academy of Agricultural Science,Kunming 650032,China)

机构地区：[1]云南省农业科学院农产品加工研究所,云南昆明650032

出　　处：《食品科技》2023年第4期104-109,118,共7页Food Science and Technology

基　　金：云南省创新引导与科技型企业培育计划项目(202204BI090016)。

摘　　要：以云南产滇橄榄果为原料制备滇橄榄果脯,研究柠檬酸、植酸、抗坏血酸3种不同护色剂及加工工艺对滇橄榄果脯护色效果的影响,以滇橄榄果脯的色差值和褐变度为指标,通过单因素试验和正交试验对滇橄榄果脯无硫护色工艺进行优化研究,确定滇橄榄果脯无硫护色工艺的重要技术参数。结果表明,3种护色剂均有一定的护色效果,其中抗坏血酸护色效果最为显著;滇橄榄果脯护色最佳工艺条件为杀青时间2 min、抗坏血酸浓度2.00 g/kg、真空浸糖时间5 h、干燥温度70℃,制备的滇橄榄果脯呈黄绿色,透明度好,果肉紧实饱满,滇橄榄风味浓郁。Using Yunnan olive fruit as raw material to prepare Yunnan olive preserved fruit,the effects of three different color protecants,such as citric acid,phytic acid and ascorbic acid,and their processing technology on the color protection effect of Yunnan olive preserved fruit were studied.With the color difference and browning degree of Yunnan olive preserved fruit as indexes,the sulfur free color protection technology of Yunnan olive preserved fruit was optimized by single factor test and orthogonal test.The important technical parameters of sulfur-free color preserving technology of Yunnan olive preserved fruit were determined.The results showed that the three color protectors had certain color protection effect,and the effect of ascorbic acid was the most significant.The optimal process conditions for preserving color of preserved Yunnan olive fruit were as follows:The reaction time is 2 min,ascorbic acid concentration of 2.00 g/kg,vacuum soaking time of 5 h,drying temperature of 70℃.The prepared preserved Yunnan olive fruit was yellowish green with good transparency,firm and full flesh,and rich flavorof Yunnanolive.

关 键 词：滇橄榄 果脯 褐变 护色 工艺优化 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]