雪花梨浓缩果汁护色工艺的优化研究
Study on the Optimization of Color Retention Process of Concentrated Juice in Xuehua Pear
何靖柳 1张秋霞 1何丹 1董赟 1李小梅 1刘薇 1卢柳欣1
作者信息
- 1. 雅安职业技术学院,四川 雅安 625100
- 折叠
摘要
为开发利用雪花梨资源,以新鲜雪花梨为原料,利用产品色差值作为指标,采用单因素试验、正交试验对雪花梨浓缩果汁的护色条件进行优化.结果表明,雪花梨浓缩果汁的最优护色工艺条件是抗坏血酸钙添加量 0.50%、山梨酸钾添加量 0.07%、异抗坏血酸钠添加量 0.10%,此工艺条件下浓缩果汁的色差值为13.79±0.08,果汁颜色浅黄且富有光泽.
Abstract
In order to develop and utilize the Xuehua pear resource,the color retention conditions of the concentrated juice in Xuehua pear were optimized by single factor test and orthogonal test with fresh Xuehua pear as raw material and color difference value as index.The results showed that the optimal color retention process conditions of concentrated juice were 0.50%calcium ascorbate,0.07%potassium sorbate and 0.10%sodium erythorbate.The color difference value of concentrated juice under this process condition was 13.79±0.08,and the color color of the juice was light yellow and shiny.
关键词
雪花梨/浓缩果汁/护色工艺Key words
Xuehua pear/concentrated juice/color retention process引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据