板栗加工过程中褐变控制工艺优化及指标分析  

Optimization of browning control process in chestnut processing and analysis of its indicators

作　　者：高春慧 苏玉 刘时瑜 徐志祥[1] GAO Chunhui;SU Yu;LIU Shiyu;XU Zhixiang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an,Shandong 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与机械》2025年第1期225-233,共9页Food and Machinery

基　　金：山东省乡村振兴科技创新提振行动计划项目(编号:2023TZXD075)。

摘　　要：[目的]解决板栗加工过程中褐变问题。[方法]以泰山板栗为原材料,通过单因素试验确定护色工艺条件,选取褪黑素浓度、苹果酸质量分数、柠檬酸质量分数3个因素进行响应面优化试验,得到最佳护色剂浓度;通过测定总酚含量、还原糖含量、抗坏血酸含量、丙二醛含量、DPPH自由基和ABTS自由基清除率、含水量,研究不同处理对板栗理化指标的影响。[结果]确定护色工艺条件为:40℃护色剂中浸泡60 min,100℃护色剂中煮制10 min;护色剂配比为:褪黑素浓度0.5 mmol/L,苹果酸质量分数0.87%,柠檬酸质量分数1.08%;确定的护色工艺可有效降低板栗褐变指数,提高L*值,褐变抑制效果良好;同时会使总酚含量、还原糖含量、抗坏血酸含量、DPPH自由基和ABTS自由基清除率升高,降低丙二醛含量,含水量差异不明显。[结论]采用的护色工艺可有效抑制板栗加工过程中的褐变。[Objective]To address the browning issue during chestnut processing.[Methods]Taishan chestnuts were used as the raw materials.The color protection process conditions were determined through a single-factor experiment.Three factors-melatonin concentration,malic acid mass fraction,and citric acid mass fraction-were selected for a response surface optimization experiment to determine the optimal concentrations of the color protection agents.The effects of different treatments on the physicochemical properties of the chestnuts were assessed by measuring the total phenol content,reducing sugar content,ascorbic acid content,malondialdehyde content,DPPH and ABTS free radical scavenging rates,and water content.[Results]The optimal color protection process conditions were determined as follows:soaking in the color protection agent at 40℃for 60 min,followed by boiling in the color protection agent at 100℃for 10 min.The optimal concentrations of the color protection agents were:melatonin at 0.5 mmol/L,malic acid at 0.87%,and citric acid at 1.08%.The determined color protection process effectively reduced the browning index of the chestnuts,increased the L*value,and demonstrated good browning inhibition.Additionally,the total phenol content,reducing sugar content,ascorbic acid content,and DPPH and ABTS free radical scavenging rates increased,while malondialdehyde content decreased.There was no significant difference in water content.[Conclusion]The adopted color protection process can effectively inhibit browning during chestnut processing.

关 键 词：板栗 褐变 柠檬酸 苹果酸 褪黑素 护色工艺 理化指标 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]