复合护色剂研制及其对白糯玉米品质的影响  

Preparation of compound color protection and its effect on the quality of white waxy corn

作　　者：陈飞雪 田方 王阳光 王金金 CHEN Fei-xue;TIAN Fang;WANG Yang-guang;WANG Jin-jin(College of Food and Pharmacology,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province,Zhoushan 316022,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江省海产品健康危害因素关键技术研究重点实验室,浙江舟山316022

出　　处：《粮食与油脂》2023年第11期59-63,共5页Cereals & Oils

基　　金：2020年度舟山市科技对口扶贫项目(2020C13045)。

摘　　要：以色差(ΔE)值为指标,在单因素试验的基础上,采用响应面法优化柠檬酸、D-异抗坏血酸、L-半胱氨酸和氯化钠4种护色剂的复合配方,并对经复合护色剂处理的白糯玉米进行质地剖面分析(TPA)和感官评定。结果表明:复合配方中各护色液的最佳质量浓度分别为柠檬酸6.96 g/L、D-异抗坏血酸0.65 g/L、L-半胱氨酸1.49 g/L、氯化钠10.53 g/L,白糯玉米的实际ΔE值为1.64,与预测ΔE值1.59相近。用最佳复合护色剂护色的白糯玉米,其回复性和弹性适中,且感官评分高。Using color difference(E)value an indicator,the compound formula of citric acid,D-neneneba isoascorbic acid,L-cysteine and sodium chloride was optimized by response surface methodolo-gy on the basis of single factor test,and white waxy corn treated with compound color protection was ana-lyzed by texture profile analysis(TPA)and sensory evaluation.The results showed that the optimal mass concentrations of compound color protection were citric acid 6.96 g/L,D-neneneba isoascorbic acid 0.65 g/L,L-cysteine 1.49 g/L,sodium chloride 10.53 g/L,respectively.The actual△E valueof white waxy corn was 1.64,which was similar with the predicted E value of 1.59.White waxy corn trea-ted with the best compound color protection had moderate recovery,elasticity and high sensory score.

关 键 词：白糯玉米 复合护色剂 质地剖面分析 感官评分 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]