梨汁防褐变的研究
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摘要
梨汁加工过程中会产生酶促褐变,影响产品色泽,单因素和正交试验方法被用来研究柠檬酸、抗坏血酸、氯化钠对梨汁褐变的影响,得到梨汁加工过程中的最佳防褐变方案.研究结果显示,复合抑制剂比单一抑制剂效果好,0. 22%抗坏血酸、0. 008%氯化钠和0. 50%柠檬酸混合形成的复合抑制剂的防褐变效果最好,用量较少,口感也更丰富;不仅能够较好地保存梨汁中的酚类物质,而且可以获得色泽较好的梨汁产品.
Enzymatic browning occurs during the processing of pear juice,affecting the color of the product. Single factor and orthogonal test methods were used to study the effects of citric acid,ascorbic acid,and sodium chloride resulting in the browning of pear juice processing,in order to get the best anti-browning solution. The results showed that composite inhibitors were more effective than single inhibitors,and compound inhibitors formed by blending 0. 22% ascorbic acid,0. 008% sodium chloride,and 0. 05% citric acid had the best anti-browning effect of less dosage,however,makes more tasty juice; not only can the composite inhibitors better preserve the phenolic substances in the juice,but also can obtain pear juice products with better color.
Enzymatic browning occurs during the processing of pear juice,affecting the color of the product. Single factor and orthogonal test methods were used to study the effects of citric acid,ascorbic acid,and sodium chloride resulting in the browning of pear juice processing,in order to get the best anti-browning solution. The results showed that composite inhibitors were more effective than single inhibitors,and compound inhibitors formed by blending 0. 22% ascorbic acid,0. 008% sodium chloride,and 0. 05% citric acid had the best anti-browning effect of less dosage,however,makes more tasty juice; not only can the composite inhibitors better preserve the phenolic substances in the juice,but also can obtain pear juice products with better color.
引文
[1]赵辛.梨果肉果茶研制与抗氧化研究[D].太原:山西大学,2015.
[2]蒙文权.枇杷果肉果冻防褐变工艺技术研究与开发[J].农产品加工(学刊),2014(10):25-28.
[3]刘家琪,程寅胜,张绍铃,等.早酥梨果实木栓化褐变与矿质营养的关系[J].山西果树,2018(2):1-4.
[4]徐春明,李婷,王英英,等.均匀设计法优化鲜切山药的护色工艺[J].食品科学技术学报,2015,33(1):55-58.
[5]李莉峰,叶春苗,韩艳秋.南果梨酒褐变控制工艺条件优化[J].食品工业,2017,38(4):73-76.
[6]关军锋,杜晓东.我国梨加工技术现状与未来[J].保鲜与加工,2017,17(3):1-4.
[7]魏金凤,张亚娴,王学标,等.三种果蔬褐变机制及其防止初探[J].河南大学学报:医学版,2016,35(4):240-243,282.
[8]苏艳丽,田永真,杨健,等.梨果实褐变的研究进展[J].西北林学院学报,2018,33(3):144-152.
[9]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9.
[10]李梁,贾福晨,高畅,等.苹果梨汁的常温护色方法[J].食品与发酵工业,2017,43(9):171-177.
[11]李丽梅,冯云霄,程玉豆,等.外源抗坏血酸对鲜榨梨汁褐变的影响[J].北方园艺,2018,2:156-160.
[12]常大伟,魏送送,刘树兴,等.抑制剂对梨浊汁酶促褐变的控制研究[J].食品与机械,2016,32(2):106-110.
[13]许彬,李慧星,赵婷婷.柠檬酸与五种褐变抑制剂的交互作用对马铃薯护色的影响[J].中国食品添加剂,2015(3):163-169.
[14]潘锋,葛亮,杨清香,等.马铃薯全粉加工过程中防褐变的研究[J].食品研究与开发,2009(7):92-95.
[15]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009,25(9):1024-1028.
[2]蒙文权.枇杷果肉果冻防褐变工艺技术研究与开发[J].农产品加工(学刊),2014(10):25-28.
[3]刘家琪,程寅胜,张绍铃,等.早酥梨果实木栓化褐变与矿质营养的关系[J].山西果树,2018(2):1-4.
[4]徐春明,李婷,王英英,等.均匀设计法优化鲜切山药的护色工艺[J].食品科学技术学报,2015,33(1):55-58.
[5]李莉峰,叶春苗,韩艳秋.南果梨酒褐变控制工艺条件优化[J].食品工业,2017,38(4):73-76.
[6]关军锋,杜晓东.我国梨加工技术现状与未来[J].保鲜与加工,2017,17(3):1-4.
[7]魏金凤,张亚娴,王学标,等.三种果蔬褐变机制及其防止初探[J].河南大学学报:医学版,2016,35(4):240-243,282.
[8]苏艳丽,田永真,杨健,等.梨果实褐变的研究进展[J].西北林学院学报,2018,33(3):144-152.
[9]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9.
[10]李梁,贾福晨,高畅,等.苹果梨汁的常温护色方法[J].食品与发酵工业,2017,43(9):171-177.
[11]李丽梅,冯云霄,程玉豆,等.外源抗坏血酸对鲜榨梨汁褐变的影响[J].北方园艺,2018,2:156-160.
[12]常大伟,魏送送,刘树兴,等.抑制剂对梨浊汁酶促褐变的控制研究[J].食品与机械,2016,32(2):106-110.
[13]许彬,李慧星,赵婷婷.柠檬酸与五种褐变抑制剂的交互作用对马铃薯护色的影响[J].中国食品添加剂,2015(3):163-169.
[14]潘锋,葛亮,杨清香,等.马铃薯全粉加工过程中防褐变的研究[J].食品研究与开发,2009(7):92-95.
[15]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009,25(9):1024-1028.