摘要
为了改善以南酸枣为原料的复合果泥的褐变情况,在感官评价法确定复合果泥最佳配方的基础上,设计单因素试验和正交试验,以褐变度、色差、pH、抗坏血酸添加量和还原糖含量为指标,研究不同护色工艺对复合果泥贮藏期护色效果的影响。结果表明,南酸枣复合果泥最佳配方为南酸枣泥50%、苹果泥36%、柠檬汁添加量14%、麦芽糖添加量9%;最佳护色工艺为1.00%柠檬酸、0.70%抗坏血酸、0.01%植酸、85℃灭菌20 min。在此条件下贮藏24 d时,与空白组褐变度(0.399)增长28.30%相比,此时褐变度(0.264)最低增长5.18%,色差值低至3.33,V C保存率最高,为82.65%,有效抑制了还原糖的消耗,此结果对南酸枣相关产品的加工具有重要意义。
In order to improve the browning condition of compound puree with Choerospondias axillaris as the raw material,based on the optimal formula of compound puree determined by sensory evaluation method,single factor test and orthogonal test are designed to study the effect of different color protection processes on the color protection effect of compound puree during storage period with browning degree,color difference,pH,ascorbic acid addition amount and reducing sugar content as the indexes.The results show that the best formula of Choerospondias axillaris compound puree is 50%Choerospondias axillaris puree,36%apple puree,14%lemon juice and 9%maltose.The optimum color protection process is 1.00%citric acid,0.70%ascorbic acid,0.01%phytic acid,sterilization at 85℃for 20 min.When being stored for 24 days under such conditions,compared with a 28.30%increase in browning degree of the blank group(0.399),the browning degree(0.264)at this time increases by a minimum of 5.18%.The color difference is as low as 3.33,and V C preservation rate is the highest of 82.65%,which has effectively inhibited the consumption of reducing sugar.This result is of great significance for the processing of Choerospondias axillaris related products.
作者
肖川泉
张楠
罗小丹
秦中维
王洋
叶阳
XIAO Chuan-quan;ZHANG Nan;LUO Xiao-dan;QIN Zhong-wei;WANG Yang;YE Yang(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China;Yibin National Agriculture Science and Technology Park,Yibin 644000,China)
出处
《中国调味品》
CAS
北大核心
2024年第1期25-32,共8页
China Condiment
基金
四川省科技厅重点研发项目(2021YFN0023)
四川轻化工大学研究生创新基金项目(Y2022099)。
关键词
南酸枣
果泥
褐变
热处理
护色
Choerospondias axillaris
puree
browning
heat treatment
color protection
