生产与科研应用

不同护色处理对红薯干品质的影响

  • 吴永祥 ,
  • 戴毅 ,
  • 王雅群 ,
  • 江海涛 ,
  • 张梦婷 ,
  • 權泰亨 ,
  • 陈向阳
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  • 1 (黄山学院 生命与环境科学学院,安徽 黄山, 245041)
    2 (安东国立大学 食品科学与生物技术学院,庆尚北道 安东, 760749)
副教授(陈向阳副教授为通讯作者,E-mail:cxy@hsu.edu.cn)。

收稿日期: 2019-03-11

  网络出版日期: 2019-09-23

基金资助

安徽省留学回国人员创新项目择优资助计划重点项目(2017srst1);安徽省高校优秀拔尖人才培育项目(gxgnfx 2019037);国家级大学生创新创业项目(201710375021、201810375054)

Effects of different color protection treatments on quality of candied sweet potato

  • WU Yongxiang ,
  • DAI Yi ,
  • WANG Yaqun ,
  • JIANG Haitao ,
  • ZHANG Mengting ,
  • KWON Taehyung ,
  • CHEN Xiangyang
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  • 1 (College of Life and Environment Science, Huangshan University, Huangshan 245041, China)
    2 (Department of Food Science and Biotechnology, Andong National University, Andong 760749, Korea)

Received date: 2019-03-11

  Online published: 2019-09-23

摘要

为有效解决红薯干在加工过程中极易发生褐变的问题,响应面法优化复合护色剂处理的护色效果,并比较复合护色剂、超声波-热烫、亚硫酸钠3种护色处理方式对红薯干品质的影响。结果表明,复合护色剂配比为0.77 g/100 mL VC、2.17 g/100 mL柠檬酸、0.22 g/ 100 mL CaCl2时具有最佳护色效果。复合护色剂对红薯干褐变抑制率最高,为58.66%,显著高于超声波-热烫组(15.37%)、亚硫酸钠组(20.24%)(P<0.05)。复合护色剂对红薯干体积皱缩比、硬度、色泽等指标的影响均显著优于其他各处理组(P<0.05)。扫描电子显微镜观察分析表明,超声波-热烫组和亚硫酸钠组细胞轮廓形态产生皱缩、卷曲现象比复合护色剂组更明显。研究结果为红薯干无硫护色技术的开发提供了一定的理论指导。

本文引用格式

吴永祥 , 戴毅 , 王雅群 , 江海涛 , 张梦婷 , 權泰亨 , 陈向阳 . 不同护色处理对红薯干品质的影响[J]. 食品与发酵工业, 2019 , 45(16) : 222 -227 . DOI: 10.13995/j.cnki.11-1802/ts.020494

Abstract

In order to solve the browning problem when processing candied sweet potato, the compounded browning inhibitor was optimized in this study. In addition, the effects of compounded browning inhibitor, ultrasound-assisted blanching, and sodium sulfite on the quality of candied sweet potato were compared. The results showed that the optimal formula of the compounded browning inhibitor was 0.77 g/100 mL ascorbic acid, 2.17 g/100 mL citric acid, and 0.22 g/100 mL CaCl2. It was found that the compounded browning inhibitor had the highest browning inhibition rate (58.66%), while the browning inhibition rates of ultrasound-assisted blanching and sodium sulfite were 15.37% and 20.24% , respectively (P<0.05). Moreover, under electronic microscobe observation, the shrinkage rate, hardness and color etc. of compounded browning inhibitor treated samples were significantly better than that of the two other groups (P<0.05), as both ultrasound-assisted blanched and sodium sulfite treated candied sweet potato had shrunk and curling cells. This research can provide a theoretical guidance for developing non-sulfur color-protection technology for candied sweet potato.

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