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      2. 超聲波協同護色劑浸漬工藝對橘瓣干制品色澤的影響
        DOI:
        作者:
        作者單位:

        華中農業大學

        作者簡介:

        通訊作者:

        中圖分類號:

        TS255.36

        基金項目:

        國家重點基礎研究發展計劃(973計劃) 湖北省技術創新專項重大項目 華中農業大學自主創新基金


        Study on Color Retention Technology of Dried Orange Slice Products by Ultrasonic Combined with Color Fixatives Impregnating Process
        Author:
        Affiliation:

        Huazhong Agricultural University

        Fund Project:

        The National Basic Research Program of China (973 Program) Major special projects of technological innovation in Hubei Province Huazhong Agricultural University Independent Innovation Fund

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          摘要:

          柑橘片在干制過程中極易發生褐變,為了更好的保持柑橘片加工過程中的色澤,本文從柑橘汁、柑橘渣兩個角度研究比較了五種不同護色劑(抗壞血酸、檸檬酸、L-半胱氨酸、亞硫酸鈉、β-環糊精)對其褐變的影響,并采用不同超聲功率強度(30%、40%、50%)預處理后協同護色劑處理,在70℃下烘制8h,每隔1 h測定其色澤,探索最佳的抗褐變處理條件。結果表明,護色劑單獨處理時,0.20%的亞硫酸鈉處理抗褐變效果最佳;結合超聲波預處理發現,在橘汁和橘渣中具有最好抗褐變效果的處理條件為40%的超聲功率強度結合0.20%的亞硫酸鈉,并在橘瓣上證實了此處理組具有最明顯的抗褐變效果。

          Abstract:

          Orange slices are prone to browning in the drying process. In order to better maintain the color of orange slices during processing, the effects of five different color fixatives (ascorbic acid, citric acid, L-cysteine, sodium sulfite and β-cyclodextrin) on browning of orange juice and orange pomace were studied. And different ultrasonic power intensity (30%, 40%, 50%) was used to pretreat and then treated with color fixatives. The product was baked at 70 ℃ for 8 h, and its color was determined every 1 h to explore the best anti-browning treatment conditions. The results showed that 0.20% sodium sulfite treatment had the best anti-browning effect when the color fixatives was treated alone; combined with ultrasonic pretreatment, the best anti-browning effect in orange juice and pomace was 40% ultrasonic power intensity combined with 0.20% sodium sulfite, which was verified on orange segments to have the most obvious anti-browning in this condition.

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        歷史
        • 收稿日期:2020-09-07
        • 最后修改日期:2020-10-28
        • 錄用日期:2020-11-02
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