雪花梨浓缩果汁护色工艺的优化研究  

Study on the Optimization of Color Retention Process of Concentrated Juice in Xuehua Pear

作　　者：何靖柳[1] 张秋霞 何丹 董赟[1] 李小梅 刘薇 卢柳欣 HE Jingliu;ZHANG Qiuxia;HE Dan;DONG Yun;LI Xiaomei;LIU Wei;LU Liuxin(Yaan Vocational College,Yaan 625100,China)

机构地区：[1]雅安职业技术学院,四川雅安625100

出　　处：《现代食品》2024年第19期57-59,63,共4页Modern Food

基　　金：雅安职业技术学院首批高层次人才科研工作室(Yzygcky202218);四川省职业教育与成人教育学会2023—2024年度职业教育科研规划课题(23036);2023年全国高校、职业院校物流教改教研课题(JZW2023232)。

摘　　要：为开发利用雪花梨资源,以新鲜雪花梨为原料,利用产品色差值作为指标,采用单因素试验、正交试验对雪花梨浓缩果汁的护色条件进行优化。结果表明,雪花梨浓缩果汁的最优护色工艺条件是抗坏血酸钙添加量0.50%、山梨酸钾添加量0.07%、异抗坏血酸钠添加量0.10%,此工艺条件下浓缩果汁的色差值为13.79±0.08,果汁颜色浅黄且富有光泽。In order to develop and utilize the Xuehua pear resource,the color retention conditions of the concentrated juice in Xuehua pear were optimized by single factor test and orthogonal test with fresh Xuehua pear as raw material and color difference value as index.The results showed that the optimal color retention process conditions of concentrated juice were 0.50% calcium ascorbate,0.07% potassium sorbate and 0.10% sodium erythorbate.The color difference value of concentrated juice under this process condition was 13.79±0.08,and the color color of the juice was light yellow and shiny.

关 键 词：雪花梨 浓缩果汁 护色工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]