选取异抗坏血酸钠、乙二胺四乙酸二钠(EDTA-2Na)、L-半胱氨酸作为护色剂对腌制保藏鲜红辣椒进行护色研究。单因素护色研究结果表明,一定浓度的异抗坏血酸钠、乙二胺四乙酸二钠和L-半胱氨酸对鲜红辣椒腌制保藏均具有较好的护色作用。通过复合护色剂正交实验,得出在腌制液中添加3 g/L异抗坏血酸钠、0.25g/L乙二胺四乙酸二钠、3 g/L L-半胱氨酸,料液比为1∶2时,对鲜红辣椒的护色效果最佳。在此条件下腌制保藏的产品与新鲜辣椒色差△E值为16.98±0.53,感官评分为94分,可达到满意的护色效果。

Sodium isoascorbate,ethylenediamine tetraacetic acid disodium( EDTA) and L-gystein were selected as color fixatives to conduct a color-protecting experiment of pickled red pepper. Sodium isoascorbate,EDTA and Lgystein had positive influence on pickled red pepper's color retention in single factor experiment. With compound color fixatives orthogonal experiment,the condition of 3 g / L sodium isoascorbate,0. 25 g / L EDTA and 3 g / L L-gystein( feed liquid ratio was 1∶ 2) had the best effect on the color-protecting of pickled red pepper. Under the above condition,the chromatic aberration △E between pickled red pepper and fresh pepper was16. 98 ± 0. 53 and the sensory score was 94,which showed a desired effect of color-protecting.