食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
13-16
,共4页
苹果脆片%无硫护色%压差膨化%褐变
蘋果脆片%無硫護色%壓差膨化%褐變
평과취편%무류호색%압차팽화%갈변
apple slices%sulfur free color protection%explosion puffing%browning
针对压差膨化前处理中苹果的酶促褐变进行了无硫护色研究，通过单因素试验、正交试验研究了不同护色剂及其组合对苹果片的护色效果的影响。试验结果表明柠檬酸、氯化钠、抗坏血酸对苹果片护色效果影响较显著，试验中最佳的复配护色剂组合为：柠檬酸0.4%、抗坏血酸0.04%、氯化钠1.0%；护色温度是25℃，时间20 min，使用该方法护色的苹果片能很好抑制膨化前的酶促褐变。
針對壓差膨化前處理中蘋果的酶促褐變進行瞭無硫護色研究，通過單因素試驗、正交試驗研究瞭不同護色劑及其組閤對蘋果片的護色效果的影響。試驗結果錶明檸檬痠、氯化鈉、抗壞血痠對蘋果片護色效果影響較顯著，試驗中最佳的複配護色劑組閤為：檸檬痠0.4%、抗壞血痠0.04%、氯化鈉1.0%；護色溫度是25℃，時間20 min，使用該方法護色的蘋果片能很好抑製膨化前的酶促褐變。
침대압차팽화전처리중평과적매촉갈변진행료무류호색연구，통과단인소시험、정교시험연구료불동호색제급기조합대평과편적호색효과적영향。시험결과표명저몽산、록화납、항배혈산대평과편호색효과영향교현저，시험중최가적복배호색제조합위：저몽산0.4%、항배혈산0.04%、록화납1.0%；호색온도시25℃，시간20 min，사용해방법호색적평과편능흔호억제팽화전적매촉갈변。
This paper researched the problem of sulfur free color protection about the enzymatic browning of apple processing occurred in pretreatment of differential expansion. Using the single factor tests and orthogonal tests, studied the color-protecting effects of different color protection agents and their combinations on apple slices. The results showed that citric acid, sodium chloride and ascorbic acid have obvious color-protecting effects on the apple slice. The orthogonal experiment established the best complex combination , the results were that 0.4%citric acid, 0.04%ascorbic acid, 1.0%sodium chloride, the best color temperature was 25℃, and time was 20 minutes. Use this method can get better color-protecting effect.
