| 低糖果脯生产工艺中护色与硬化效果的研究 |
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| 引用本文： | 祝美云,魏征,陈广起. 低糖果脯生产工艺中护色与硬化效果的研究[J]. 食品科学, 2010, 31(4): 81-84. DOI: 10.7506/spkx1002-6300-201004018 |
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| 作者姓名： | 祝美云 魏征 陈广起 |
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| 作者单位： | 河南农业大学食品科学技术学院 |
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| 基金项目： | 河南农业大学食品科学技术学院资助项目(20080203) |
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| 摘 要： | 采用L18(37)正交试验研究不同复合护色液组合对低糖果脯的护色、硬化效果，通过追踪测定处理后果胚的褐变度筛选复合护色液的最佳组合配方。结果表明：柠檬酸和VC 分别在质量分数0.30% 和0.06% 时果胚褐变度最小；采用1.5% CaCl2+1.0% NaCl 复合硬化时，果坯软硬适中，外观整齐，口感较佳；就护色时间而言，果胚在处理2.0～3.0h 时褐变度有最低值。SPSS 分析结果表明，VC 的护色效果达到极显著水平，CaCl2 达到显著水平，柠檬酸、NaCl 和护色时间差异不显著。综合后确定最佳工艺组合为0.30% 柠檬酸+0.08% VC+1.5% CaCl2+1.2% NaCl 复合护色处理3h，此时果胚褐变度最低，具有良好的工艺效果。
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| 关 键 词： | 低糖果脯 护色硬化 褐变 |
| 收稿时间： | 2009-03-02 |
Simultaneous Color Protection and Hardening in Production of Low-sugar Preserved Apple |
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| ZHU Mei-yun,WEI Zheng,CHEN Guang-qi. Simultaneous Color Protection and Hardening in Production of Low-sugar Preserved Apple[J]. Food Science, 2010, 31(4): 81-84. DOI: 10.7506/spkx1002-6300-201004018 |
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| Authors: | ZHU Mei-yun WEI Zheng CHEN Guang-qi |
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| Affiliation: | College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China |
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| Abstract: | The aim of this study was to achieve optimal simultaneous color protection and hardening in the production of lowsugar preserved apples by using a solution of compound reagents to soak fresh-cut apples.The individual color protection and hardening effects of different reagents on fresh-cut apples were investigated in single factor experiments.Based on this investigation,the optimal amounts of citric acid,VC,CaCl2 and NaCl and soaking time were examined using orthogonal array design for minimizing the degree... |
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| Keywords: | low-sugar preserved fruit color protection and hardening browning |
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