摘要
为解决传统玫瑰花酱在加工过程中极易发生褐变的问题,选取护色剂柠檬酸、苹果酸、抗坏血酸、氯化钠和L-半胱氨酸作为自变量,以玫瑰花酱的褐变度为响应值,进行响应面分析及采用模糊数学感官评价法研究护色剂对玫瑰花酱品质的影响。结果表明,抗坏血酸和L-半胱氨酸对玫瑰花酱没有护色效果,柠檬酸、苹果酸和氯化钠对玫瑰花酱有护色效果,复合护色剂的最优配方为0.16%柠檬酸、0.16%苹果酸和0.31%氯化钠,在此条件下,加工的玫瑰花酱护色效果好,玫瑰花酱感官评得分最高。
To solve the problem of browning during processing the rose jam, the color-protection agents such as citric acid, malic acid, ascorbic acid, L-cysteine and sodium chloride were used as influence factors and browning degree （BD value） of the rose jam was used as response value. Analyze to response surface and fuzzy mathematic sensory evaluation were used to study the effect of color-protection agent on rose jam quality. The results showed that ascorbic acid and L-cysteine did not protect the color of rose paste, the effect of color protection of the above agents was as followings： citric acid, malic acid, sodium chloride, and the optimum formula was 0.16% citric acid protection 0.16% malic acid, and 0.31% sodium chloride. Under the above conditions, the effect of color protection was perfect. The score of fuzzy mathematic sensory evaluation of rose jam was the highest.
出处
《食品工业》
北大核心
2017年第9期42-47,共6页
The Food Industry
基金
新丝路经济带民族特色农产品品牌培育科技示范工程(2015BAD29B04)
新疆农业大学大学生创新项目(xscx82015095)
关键词
玫瑰花酱
护色剂
褐变
响应面
rose jam
color-protection agent
browning
response surface methodology
