摘要
杨梅果粒的制备技术直接影响杨梅果粒型饮料的开发。为研究杨梅果粒饮料加工中果粒的硬化和染色工艺条件,先以感官描述分析法对果粒硬化的时间、温度、氯化钙质量浓度进行了研究;再以水浴加热的褪色时间为指标研究并优化了赤藓红、苋菜红、桑椹红3种染色剂对杨梅果粒的染色效果。结果表明:最佳的杨梅果粒硬化条件是0.4%质量浓度的氯化钙溶液在40℃下对杨梅果粒浸泡40 min,在该条件下硬化后的杨梅果粒饱满有弹性而不产生明显苦涩味。赤藓红、苋菜红和桑椹红3种染色剂对杨梅果粒的染色效果均随着时间的延长和浓度的提高而增强,采用0.5%赤藓红、0.25%苋菜红和7.5%桑椹红处理杨梅果粒60 min可使杨梅果粒达到最佳呈色效果,且不易褪色。
The preparation technique of Chinese bayberry pulp particles directly affects the development of Chinese bayberry pulp particle drink. In order to find out the technological conditions for calcification and dyeing of pulp particles in the processing of Chinese bayberry pulp particle drink,firstly,we studied the suitable time,temperature,and calcium chloride mass concentration for calcification of bayberry pulp particles by using the method of sensory description analysis; then,the author studied and optimized the dyeing effects of coloring agents erythrosine,amaranth and mulberry red on bayberry pulp particles through using the color-fading time in water-bath heating as evaluation index. The results showed that the optimum conditions for bayberry pulp particle calcification were soaking bayberry pulp particles in 0. 4%（ mass concentration） calcium chloride solution at 40 ℃ for 40 min. The bayberry pulp particles calcified under these optimum conditions were plump and elastic without obvious bitterness. The dyeing effects of 3 kinds of coloring agents on bayberry pulp particles enhanced along with the increase in dyeing time and coloring agent concentration,and treating bayberry pulp particles with 0.50% erythrosine,0. 25% amaranth and 7. 50% mulberry red together for 60 min could obtain the best dyeing effects,and the dyed bayberry pulp particles were not easy to fade.
作者
刘永吉
冯小燕
郭红辉
林佩云
LIU Yong-ji;FENG Xiao-yan;GUO Hong-hui;LIN Pei-yun(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan 512005,China)
出处
《江西农业学报》
CAS
2018年第6期80-83,共4页
Acta Agriculturae Jiangxi
基金
广东省科技计划产学研项目(2013B090600138)
韶关市科技计划项目(2016-44-2)
韶关学院重点科研项目(2016-SZ2016KJ01)
关键词
杨梅
果粒
硬化
染色
Chinese bayberry
Pulp particle
Calcification
Dyeing
作者简介
刘永吉（1983-）,男,讲师,博士,研究方向：食品加工与质量控制.;通讯作者：郭红辉.
