基于冻干草莓花青素稳定性的复合涂膜护色剂研究  

Study on Composite Coating Color-Protection Agent Based on Stability of Freeze-Dried Strawberry Anthocyanins

作　　者：胡云峰[1] 李雅君 吕婉莹 陈君然[1] 邢皓然 路敏 HU Yun-feng;LI Ya-jun;LYU Wan-ying;CHEN Jun-ran;XING Hao-ran;LU Min(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Saiyu Food Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津赛誉食品有限公司,天津300308

出　　处：《中国调味品》2024年第11期182-186,共5页China Condiment

基　　金：天津市科技计划项目(20YFZCSN00980)。

摘　　要：文章研究了冻干草莓在贮藏过程中色泽的变化。将草莓原料用不同配比的柠檬酸、异抗坏血酸钠和海藻糖复合涂膜处理,然后将其冻干,比较不同贮藏环境下冻干草莓中花青素的稳定性。研究表明1.0%柠檬酸、1.5%异抗坏血酸钠和1.0%海藻糖组成的复合涂膜护色剂对草莓中花青素含量的保留效果较好。最佳涂膜护色剂在光照室温25℃条件下贮藏90 d的草莓中花青素损失率为48.9%;对照组花青素损失率为60%。与对照组相比,处理后的冻干草莓在贮藏过程中外观和品质都较好。In this paper,the color change of freeze-dried strawberries during storage is studied.Strawberry raw materials are treated with different ratios of citric acid,sodium erythorbate and trehalose composite coating,and they are freeze-dried to compare the stability of anthocyanins in freeze-dried strawberries under different storage environments.The results show that the composite coating color-protection agent composed of 1.0%citric acid,1.5%sodium erythorbate and 1.0%trehalose has better effect on preserving the anthocyanin content in strawberries.The loss rate of anthocyanins in strawberries with the optimal coating color-protection agent stored at room temperature of 25℃for 90 d is 48.9%and the loss rate of anthocyanins in the control group is 60%.Compared with the control group,the freeze-dried strawberries after treatment have better appearance and quality during storage.

关 键 词：冻干草莓 护色剂 花青素 品质 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]