复合护色液对鲜切莲藕防褐变的研究  

Study on the Prevetion of Browning of Freshly Cut Lotus Root with Compound Color Protecting Liquid

作　　者：李丹丹 李永生[1,2,3] 贾凤娟 张剑[1,2,3] 王延圣 弓志青[1,2,3] 宋莎莎 王文亮[1,2,3] LI Dandan;LI Yongsheng;JIA Fengjuan;ZHANG Jian;WANG Yansheng;GONG Zhiqing;SONG Shasha;WANG Wenliang(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Ji'nan,Shandong 250100,China;Key Laboratory of Agro-Produ Cts Processing Technology of Shandong Province,Ji'nan,Shandong 250100,China;Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Ji'nan,Shandong 250100,China;He'nan Institute of Science and Technology School of Food Science,Xinxiang,He'nan 453000,China)

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]山东省农产品精深加工技术重点实验室,山东济南250100 [3]农业农村部新食品资源加工重点实验室,山东济南250100 [4]河南科技学院食品学院,河南新乡453000

出　　处：《农产品加工》2024年第19期5-9,共5页Farm Products Processing

基　　金：山东省农业科学院创新工程项目“莲藕、枣精深加工技术与新产品研发”(CXGC2023A40);山东省重点研发计划项目“高品质设施蔬菜绿色生产关键技术研发与产业化”(2022TZXD0025)。

摘　　要：为研究鲜切莲藕加工过程中褐变问题,选取抗坏血酸(维C)、氯化钙、柠檬酸为自变量,以鲜切莲藕褐变度(ΔE)为响应值对莲藕进行护色。采用响应面优化复合护色剂对鲜切莲藕的护色效果进行研究。结果表明,复合护色剂最优配方为柠檬酸0.60%,氯化钙0.50%,抗坏血酸0.70%,此时护色效果最佳。该研究可为抑制鲜切莲藕加工过程中的褐变提供参考。In order to study the Browning of fresh-cut lotus root,ascorbic acid(VC),calcium chloride and citric acid were selected as independent variables,and fresh-cut lotus root Browning degree(ΔE)was used as response value to protect the color of lotus root.The color protection effect of fresh-cut lotus root was studied with response surface optimization compound color protectants.The results showed that the optimal formula of compound color protection agent was citric acid 0.60%,calcium chloride 0.50%,ascorbic acid 0.70%,and the color protection effect was the best.This study could provide reference for inhibiting browning in the processing of fresh-cut lotus root.

关 键 词：鲜切莲藕 护色液 响应面法 优化 褐变值 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]