控制木瓜果脯非酶褐变的研究

为了控制木瓜果脯生产和储藏过程中的非酶褐变问题,本文从生产工艺和储藏条件上着手,对木瓜果脯在不同条件下的褐变程度变化进行研究。结果表明,采用真空渗糖法和100%白砂糖的糖液组成,添加0.10%Na2SO3+0.10%异抗坏血酸钠+0.30%柠檬酸作为护色剂,并且进行真空包装,在低温下储藏,可以有效控制木瓜果脯的非酶褐变,保持原有色泽。 

Study on the control of non-enzymatic browning of papaya candied fruit

The research was subjected in industrialized production need of papaya candied fruit, whose purpose was to optimize effective manufacturing techniques and proper storage conditions to inhibit non-enzymatic browning. The result showed as follows:on the perspective of inhibiting non-enzymatic browning, it was an effective way to satisfy the need to use 0.10% Na2 SO3 +0.10% D-sodium isoascorbiate+0.30% citric acid as the color fixative, with the vacuum sugar infiltration method and 100% sucrose as the sugar juice. Considering storage conditions, it helped inhibit non-enzymatic browning when it was stored in the low temperature after vacuum packaging.