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。
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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