摘要 本研究通过色差和感官评分为目标参数,探讨复配型护色剂氯化钠、D-异抗坏血酸钠、叶绿素铜钠添加量对菠菜生鲜面色泽和品质的影响,以及3种添加剂调控菠菜生鲜面色泽和品质的协同效应。研究表明在25℃和4℃下,正交实验优化配方为D-异抗坏血酸钠添加量0.06%、叶绿素铜钠添加量0.015%、氯化钠添加量1.50%。由验证性实验可知,在25℃和4℃的储藏温度下菠菜生鲜面中多酚氧化酶和过氧化酶的酶活力与对照组相比受到明显的抑制作用;在25℃条件下储藏2 d菌落总数达到5.41±0.04 lg(CFU/g),而4℃条件下贮藏28 d内则在5.48 lg(CFU/g)以下,在同样贮藏时间下,比对照组菌落总数少,且4℃储藏环境更适合生鲜面的贮藏。同时,在25℃条件下储藏3 d内最优组酸度为1.47 mL/10 g,在4℃条件下储藏21 d内其酸度为1.23 mL/10 g,均低于对照组。此外,叶绿素含量和p H则都高于对照组,说明提出的复配型护色剂对菠菜生鲜面贮藏过程中色泽和品质变化起到一定的积极作用。本研究通过复配型护色剂对菠菜生鲜面贮藏过程中色泽和品质变化的探讨,为产品的护色、延长货架期等商业化发展提供理论支持。 In this study,the effects of the amounts of sodium chloride,sodium D-isoascorbate and sodium copper chlorophyll on the color and quality of fresh spinach noodles were investigated using color difference and sensory score as the target parameters,along with the synergistic effect of the three additives on the color and quality of spinach fresh noodles.The study showed that under the conditions of 25℃and 4℃,the optimized formula obtained through the orthogonal experiments was:0.06%of sodium D-isoascorbate,0.015%of sodium copper chlorophyll,and 1.50%of sodium chloride.The confirmatory experiments revealed that at the storage temperature of 25℃and 4℃,the activities of polyphenoloxidase and peroxidase in the fresh spinach noodles were significantly inhibited compared with the control group;the total number of bacterial colonies in fresh spinach noodles reached 5.41±0.04 lg(CFU/g)during the 2-day storage at 25℃,but below 5.48 lg(CFU/g)during the 28-day storage at 4℃;For the same storage time,the total number of colonies were lower than that of the control group while the storage environment at 4℃seemed more suitable for storing fresh noodles.In the meantime,the acidity of the optimal group was 1.47 m L/10 g within the 3-day storage at 25℃,and was 1.23 m L/10 g within the 21-day storage at 4℃,both of which were lower than that of the control group.In addition,the chlorophyll content and p H were higher than those of the control group,indicating that the compound color-protecting agent proposed in this study has a positive effect on the color and quality changes of fresh spinach noodles during storage.In this study,the influences of the compound color-protecting agents on the color and quality changes of fresh spinach noodles during the storage process were examined,which provides s theoretical support for the commercial development of agents for product color protection and shelf-life extension.
出处 《现代食品科技》 CAS 北大核心 2021年第4期139-148,130,共11页 Modern Food Science and Technology
基金 河南省农业科学院科研发展专项(2019CY010) 百千万创新驱动助力工程企业关键技术协同创新项目(豫科协发[2019]101号) 农业农村部农业科技创新能力条件建设小麦传统制品加工技术集成基地项目(豫财建[2017]248号2130106)。
