| 褐变抑制剂对干制香蕉片护色效果的影响 |
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| 引用本文： | 毕家钰,代曜伊,郑炯.褐变抑制剂对干制香蕉片护色效果的影响[J].食品与机械,2016,32(11):194-197,235. |
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| 作者姓名： | 毕家钰 代曜伊 郑炯 |
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| 作者单位： | 西南大学食品科学学院，重庆 400715;西南大学食品科学学院，重庆 400715；重庆市特色食品工程技术研究中心，重庆 400715 |
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| 基金项目： | 重庆市社会事业与民生保障科技创新专项一般项目（编号：cstc2015shmszx80007） |
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| 摘 要： | 为了提高香蕉片干制后的颜色品质,获得最佳护色方法,以褐变度和L*值为考察指标,研究植酸、抗坏血酸、氯化钠、EDTA、柠檬酸5种褐变抑制剂对干制香蕉片颜色品质影响,并优选出提高干制香蕉片颜色品质的护色方法。结果表明:单一护色剂护色效果依次为植酸柠檬酸EDTA氯化钠抗坏血酸,将鲜切香蕉片放入植酸(质量分数为0.9%)和柠檬酸(质量分数为0.3%)组成的复合护色液中浸泡20 min,干制后的香蕉片L*值达65.93,褐变抑制率达84.4%。
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| 关 键 词： | 香蕉片 干燥 褐变 护色 品质 |
Effects of different browning inhibitors on color preservation of dried banana slices |
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| BIJiayu,DAIYaoyi,ZHENGJiong.Effects of different browning inhibitors on color preservation of dried banana slices[J].Food and Machinery,2016,32(11):194-197,235. |
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| Authors: | BIJiayu DAIYaoyi ZHENGJiong |
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| Affiliation: | College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China |
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| Abstract: | In order to improve the color quality of dried banana slices and obtain the best color protecting method, the effects of five different colors protecting agents, i.e. phytic acid, ascorbic acid, sodium chloride, EDTA and citric acid, on the color quality of dried banana slices evaluating were studied, by detecting the L* value and browning degree. The results showed that the order of the effects was phytic acid > citric acid > EDTA > sodium chloride > ascorbic acid. Moreover, it was also found that a better color quality of dried banana slices could be obtained through soking the slices in the color fixative compound, containing 0.9% phytic acid and 0.3% citric acid, for 20 min, obtaining a 65.93 L* value and an 84.4% browning inhibition rate. |
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| Keywords: | banana slices drying browning color protecting quality of color |
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