摘要 以黄冠梨为试材,采用柠檬酸、抗坏血酸和D-异抗坏血酸钠3种无硫护色试剂对黄冠梨汁进行护色试验,在单因素试验的基础上,应用响应面试验筛选黄冠梨汁的最佳无硫护色剂配方组合。结果表明:3种护色液抑制黄冠梨汁褐变的效果由强到弱依次是柠檬酸>抗坏血酸>D-异抗坏血酸钠;对黄冠梨汁褐变抑制作用最大的是柠檬酸,抗坏血酸次之,D-异抗坏血酸钠最小;最佳复合护色剂配方为0.22%柠檬酸+0.15%抗坏血酸+0.50%D-异抗坏血酸钠,按此配方制得的黄冠梨汁褐变度为0.8132±0.0521,与预测值接近。 In this study,Huangguan pears were used as experimental materials,and the sulfur-free color protectors including citric acid,ascorbic acid and D-isoascorbate sodium were employed to inhibit the browning.Then,the optimal formula combination of sulfur-free color protectants was determined through single factor experiment and response surface design.Results showed that these color protectants could all effectively inhibit the browning of Huangguan pear juice,especially citric acid,and ascorbic acid second.The best compound formula for color protection was determined as follows:citric acid of 0.22%,ascorbic acid of 0.15%and D-isoascorbate sodium of 0.50%.The browning degree of huangguan pear juice was 0.8132±0.0521 using the color protector formula,which was close to the predicted value.
机构地区 天津农学院食品科学与生物工程学院
出处 《保鲜与加工》 CAS 北大核心 2021年第4期48-53,共6页 Storage and Process
基金 国家级大学生创新创业训练项目(201810061051) 天津市自然科学基金项目(17JCQNJC14600)。
关键词 黄冠梨汁 褐变 柠檬酸 抗坏血酸 D-异抗坏血酸钠 配方 Huangguan pear juice browning citric acid ascorbic acid D-isoascorbate sodium formula
