枇杷原浆护色配方优化及贮藏期间品质变化
Optimization of Loquat Puree Color Protection Formula and Quality Change During Storage
郑伟 1张相钊 1邓鑫峰 1马靖雯 1鲁周民1
作者信息
- 1. 西北农林科技大学林学院,陕西咸阳 712100
- 折叠
摘要
为减轻枇杷鲜果打浆过程的酶促褐变,维持原浆色泽,以色差值为主要响应变量,研究了六种护色剂对枇杷鲜果打浆过程的护色效果,并选择护色效果最佳的两种护色剂进行中心复合设计(Central Composite Design,CCD)试验,在此基础上考察复合护色对枇杷原浆5℃贮藏28 d时色泽和营养成分的影响.结果表明,六种护色剂中抗坏血酸和植酸护色效果显著,其最佳配比为0.332％抗坏血酸和0.065％植酸.验证试验结果表明,复合护色后枇杷原浆平均ΔE为6.70,与预测值的吻合率达97.31％.贮藏试验表明,复合护色可有效减缓贮藏期间枇杷原浆L*、a*、b*和ΔE值的降低,同时缓解总糖、抗坏血酸和总酚的损失以及可滴定酸含量增加,维持原浆的营养品质.该研究可为枇杷的加工利用提供技术参考.
Abstract
In order to reduce the enzymatic browning of loquat pulp during the pulping process and to maintain the original color of the pulp,the color difference value(ΔE)was used as the main response variable.The effect of six color protectors in protecting loquat pulp from pulping was investigated and the two best performers were selected for the central composite design(CCD)test.Based on this,an investigation was conducted into the effect of composite color protection on the color and the content of nutrition of loquat pulp during storage at 5 ℃ for 28 days.Out of the six color protectors,the results indicated that ascorbic acid and phytic acid had a significant impact on color protection,and the optimal ratio included 0.332％ascorbic acid,0.065％phytic acid.The verification test showed the average ΔE of loquat pulp after composite color protection was 6.70,which closely aligned with the predicted value at 97.31％agreement.The storage test showed that the composite color protection could effectively retard the decrease in L*,a*,b*and ΔE values of loquat pulp,while reducing the loss of total sugar,ascorbic acid and total phenol,and the increased of titratable acid content,to maintain the nutrition of the pulp.This study could provide technical reference for the processing and utilization of loquat.
关键词
枇杷原浆/酶促褐变/护色剂/贮藏/色泽/营养成分Key words
loquat puree/enzymatic browning/color protectant/storage/color/nutrition引用本文复制引用
基金项目
财政部项目西北农林科技大学推广专项(TGZX2021-24)
出版年
2024
国家科技期刊平台
NSTL
万方数据