摘要
采用不同浓度的亚硫酸氢钠、无硫护色剂(柠檬酸、VC、植酸)分别对枇杷护色处理和糖渍后分析色泽变化的情况,以便进一步寻找安全有效的无硫护色剂。研究表明:添加0.3%的亚硫酸氢钠对枇杷亮度L*值、彩度H值有显著提高作用;柠檬酸单独护色效果较VC好,但在糖渍过程中两者对枇杷的影响相当;植酸的护色效果较差。0.4%柠檬酸+0.2%VC复配使用可以达到0.3%亚硫酸氢钠护色的效果。
In order to look for safe and effective sulfur-free color-preserving reagent,the different concentrations of sodium hydrogensulfite and sulfur-free color-preserving reagent（citric acid,VC,phytic acid）were selected to investigate color-preserving effects on raw loquat and loquat candied.Results showed that 0.3% level of sodium hydrogensulfite could significantly improve the L value and H value of loquat;the color-preserving with critic acid was more effective than VC,but in the process of candying,they had the similar colour protecting effect;phytic acid had little effect on the colour of loquat.The colour protecting effect of the mixture of 0.4% citric acid and 0.2% VC was similar to 0.3% sodium hydrogensulfite.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期287-291,共5页
Science and Technology of Food Industry
基金
广东省科技计划农业攻关项目(2010B020312004)
关键词
枇杷
色差
无硫护色剂
loquat
chromatism
sulfur-free color-preserving reagent
