摘要
超高温空气烫漂苹果片可抑制其酶促褐变,达到干制护色目的;为得到最佳工艺参数,以陕西红富士苹果为原料,研究超高温空气处理条件对苹果片色泽的影响。在单因素实验的基础上,以苹果片的烫漂温度、烫漂时间、厚度为自变量,色泽亮度L值为响应值,建立苹果片L值的二次回归方程,并通过响应面分析得到优化护色条件为:苹果片厚度1.5 mm、烫漂温度120℃、烫漂时间4 min;在此优化条件下,制得苹果片L值验证值为81.12,与预测值81.20相近,优化结果可靠。经酶活测定,此处理能基本使得苹果片中的多酚氧化酶灭活。且此方式与直接烘干、沸水烫漂处理相比,能较好地保持苹果片中的营养物质。
Ultra high temperature air blanching apple slices can inhibit the enzymatic browning and protect dried color. In order to get the best process parameters, with Shaanxi red Fuji as raw material, the influence of ultra high temperature air treatment conditions on the color of apple slices was studied. On the basis of single factor experiment, the apple slices blanching temperature, blanching time and thickness as the independent variable, color brightness L value as response value, established two regression equation of L value of apple slices, and through the response surface analysis to optimize the condition of color protection as follows： apple slice thickness was 1.5 mm, blanching temperature was 120 ℃, blanching time was 4 min. Under the optimized conditions, the slices of apple L value verification value was 81.12, and the predictive value was similar to 81.20, optimization results were reliable. By enzyme assay, this treatment could basically inactivate polyphenol oxidase in apple slices. Compared with direct drying and boiling blanching, this method could keep the nutrients in apple slices.
出处
《食品科技》
CAS
北大核心
2018年第2期51-58,共8页
Food Science and Technology
基金
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
关键词
苹果片
护色
超高温空气
灭酶
响应面法
apple slice
color protection
ultra high temperature air
inactivation of enzyme
RSM （response surface method）
