Study on Optimization of Formula and Color Protection Process of Choerospondias axillaris Compound Puree
In order to improve the browning condition of compound puree with Choerospondias axillaris as the raw material,based on the optimal formula of compound puree determined by sensory evaluation method,single factor test and orthogonal test are designed to study the effect of different color protection processes on the color protection effect of compound puree during storage period with browning degree,color difference,pH,ascorbic acid addition amount and reducing sugar content as the indexes.The results show that the best formula of Choerospondias axillaris compound puree is 50％Choerospondias axillaris puree,36％apple puree,14％lemon juice and 9％maltose.The optimum color protection process is 1.00％citric acid,0.70％ascorbic acid,0.01％phytic acid,sterilization at 85 ℃ for 20 min.When being stored for 24 days under such conditions,compared with a 28.30％increase in browning degree of the blank group(0.399),the browning degree(0.264)at this time increases by a minimum of 5.18％.The color difference is as low as 3.33,and VC preservation rate is the highest of 82.65％,which has effectively inhibited the consumption of reducing sugar.This result is of great significance for the processing of Choerospondias axillaris related products.
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万方数据
维普
