杏果脯预处理的烫漂与护色工艺优化  

Optimization of Blanching and Color Protection Process of Preserved Apricot Fruit Pretreatment

作　　者：伊丽达娜·开赛尔 白羽嘉 郑丽萍 古孜拉·努尔拉 孔丽洁 胡娟玲 冯作山 Eldana·Kaysar;BAI Yujia;ZHENG Liping;Gulzira·Nurlan;KONG Lijie;HU Juanling;FENG Zuoshan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Xingjiang Key Laboratory for Postharvest Science and Technology of Fruits,Urumqi 830052,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2023年第24期107-114,共8页Food Research and Development

基　　金：自治区杏产业技术体系项目(XJCYTX-03-05-2021)。

摘　　要：为研究不同护色剂对杏脯L*值和褐变度的影响,探讨热水烫漂对杏脯感官品质、过氧化物酶(peroxidase,POD)活性、多酚氧化酶(polyphenol oxidase,PPO)活性的影响,以褐变度和L*值为响应值,利用响应面试验进行优化。结果显示:热水烫漂使杏PPO、POD活性显著降低,结合酶活及感官评价,90℃热烫2 min为最佳工艺条件;0.60%柠檬酸、0.20%D-异抗坏血酸钠、0.20%L-半胱氨酸为复合无硫杏脯的护色配方,在此条件下L*值为64.41,褐变度为0.075,结果与预测值相近,可有效抑制杏脯发生褐变。This paper studied the effects of different color protection agents on the L*value and brownness of preserved apricots and explored the effects of hot water blanching on their sensory quality,peroxidase(POD)activity and polyphenol oxidase(PPO)activity.With brownness and L*value as the response values,the response surface methodology was used for optimization.The results showed that the PPO and POD activities were significantly reduced by hot water blanching,and the optimal process conditions were blanching at 90℃for 2 min,which were determined in combination with enzyme activity and sensory evaluation.And 0.60%citric acid,0.20%sodium D-isoascorbate and 0.20%L-cysteine were the color protection formula of compound sulfur-free preserved apricots,under which the L*value was 64.41 and the brownness was 0.075,which were similar to the predicted values.This could effectively inhibit the browning of preserved apricots.

关 键 词：杏脯 烫漂 护色剂 色差值 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]