摘要
为解决水煮藕带在加工贮藏过程中易发生褐变的问题,本文以新鲜藕带为试验材料,研究不同护色剂的护色效果。在单因素试验的基础上,以水煮藕带色差为评价指标,通过正交试验对护色剂配方进行优化。结果表明,柠檬酸亚锡二钠、EDTA二钠、植酸、D-异抗坏血酸钠4种护色剂均能有效抑制水煮藕带褐变,最适合水煮藕带的护色剂配方为柠檬酸亚锡二钠200 mg/L、EDTA二钠150 mg/L、植酸125 mg/L、D-异抗坏血酸钠150 mg/L,其中EDTA二钠对水煮藕带的色差影响最大。
In order to solve the problem of easy browning of boiled lotus root strips during processing and storage,this paper took fresh lotus root strips as experimental materials to study the color protection effects of different color protectants.On the basis of single factor experiments,the chromatic aberration difference of boiled lotus root strips was used as an evaluation index to optimize the color protectant formula through orthogonal experiments.The results showed that four color protectants,including disodium stannous citrate,disodium EDTA,phytic acid and sodium D-isoascorbate,could effectively inhibit the browning of boiled lotus root strips;the most suitable color protectant formula for boiled lotus root strips was 200 mg/L of disodium stannous citrate,150 mg/L of disodium EDTA,125 mg/L of phytic acid and 150 mg/L of sodium D-isoascorbate.Among them,disodium EDTA had the greatest effect on the chromatic aberration of boiled lotus root strips.
作者
杨松
杜京京
朱倩
陈敏
郭家刚
伍玉菡
崔立新
YANG Song;DU Jingjing;ZHU Qian;CHEN Min;GUO Jiagang;WU Yuhan;CUI Lixin(Agricultural Products Processing Research Institute,Anhui Academy of Agricultural Sciences,Hefei Anhui 230031;Donghu Lotus Root Professional Cooperative in Tongling County,Tongling Anhui 244100)
出处
《现代农业科技》
2023年第20期178-181,共4页
Modern Agricultural Science and Technology
基金
铜陵市科技计划项目(20200202022)。
关键词
水煮藕带
褐变
护色剂
配方优化
boiled lotus root strip
browning
color protectant
formula optimization
作者简介
第一作者:杨松(1986-),男,硕士,副研究员。研究方向:农产品加工。E-mail:178815275@qq.com。
