硫藏双华李柠檬酸烫漂脱硫工艺参数及其对品质的影响研究  

Study on the technical parameters and quality of desulfurization in sulfited Shuanghua Plum by citric acid solution

作　　者：宋倩[1] 刘春花[1] 王爽[1] 杨小斌[1] 周爱梅[1] 林日高[1] 刘欣[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2016年第19期107-110,116,共5页Science and Technology of Food Industry

基　　金：广东省省部产学研结合项目(2013B090600003)

摘　　要：以硫藏双华李果胚为原料,采用柠檬酸对其进行脱硫研究,通过评价脱硫率及果胚的品质(包括色泽、质地),确定其工艺参数。结果显示:柠檬酸浓度、脱硫温度和时间都在不同程度上影响SO2脱除率。在一定范围内,增加柠檬酸浓度、提高脱硫温度和延长脱硫时间能显著地提高脱硫效果;但高温、时间过长会引起果胚果皮破损、硬度下降。正交实验优化的脱硫工艺参数为:柠檬酸浓度4%、脱硫温度90℃、脱硫时间20 min。该工艺条件下,果胚的SO2脱除率可达88.59%,并且果胚仍然保持着较好的外观与质地。With the sulfited Shuanghua Plum being used as material,the desulfurization by citric acid solution was studied by evaluating the desulfurization rate and quality of fruit embryo( including color,texture) and the technical parameters were determined.Results showed that citric acid concentration,temperature,water bath time all had a great effect on the rate of desulfurization.Within a certain range,higher citric acid concentration and desulfurization temperature could significantly improve the desulfurization effection,but higher temperature and longer time could make peel damaged and its pulp softer.The optimal parameters of the orthogonal design for desulfurization were:4% of citric acid concentration,90 ℃ of desulfurization temperature,20 min of water bath time. In this optimal condition,the SO2 removal rate of fruit embryo the reaches to 88.59% and the fruit embryo still maintain a good appearance and texture.

关 键 词：双华李 脱硫 柠檬酸 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]