摘要
利用响应曲面法研究柠檬干片的最佳复合护色剂组合。在单因素试验的基础上,选取柠檬酸、L-半胱氨酸、氯化钙为因素,以柠檬片褐变抑制率为评价指标,采用响应曲面法研究模拟得到复合护色剂对柠檬干片褐变抑制率的回归方程,确定最佳护色组合为柠檬酸为2.3%、L-半胱氨酸0.3%、氯化钙1.9%。在此条件下,柠檬干片的褐变抑制率为64.87%。并将其与未添加护色剂的柠檬干片进行对比,其脱水率、复水比均无较大差异,VC含量高于未添加护色剂的柠檬干片。
The response surface methodology was used to optimize compound color-preserving reagents formula of lemon slice. On the basis of single-factor test, using citrate, L-eysteine, calcium chloride as factors, and browning inhibition rate as evaluation index, the regression equation between compound color-preserving reagents and browning inhibition rate was achieved by response surface methodology. The optimized compound color- preserving reagents formula were citric acid 2.3%, L-cysteine 0.3%, calcium chloride 1.9%. Under this condition, the browning inhibition rate of lemon slice was 64.87%. Comparing with the lemon slices without color-preserving reagents, the dehydration rate and rehydration ratio between the experimental group and the control group were no significant difference, and the VC content was higher than the control group.
出处
《中国酿造》
CAS
北大核心
2015年第7期97-100,共4页
China Brewing
基金
四川省大学生创新创业训练计划项目(201410623055)
关键词
柠檬片
护色剂
褐变抑制率
lemon slices
color-preserving reagents
browning inhibition rate
