为防止芒果果汁在酶法生产过程中发生褐变,通过研究不同时间添加褐变抑制剂确定抑制剂的最佳添加时间,在单因素试验基础上选取3种效果较好的褐变抑制剂,利用Design-expert 8.0软件进行响应面优化。结果表明:褐变抑制剂最佳添加时间为酶解前,最佳复合抑制剂为D-异抗坏血酸钠用量0.047%,L-半胱氨酸用量0.060%,植酸用量0.017%,此时褐变变化率预测值为11.91%,实际值为12.19%,实际值与预测值的吻合率达到97.70%。

The process of inhibiting mango juice browning during enzymolysis was studied.Browning inhibitors were added in different time to confirm the best time,and the single factor experiments were applied to select three better inhibitors.The results were optimized and analyzed by response surface regression with Design-expert 8.0.The results showed that the best time to add browning inhibitors was before enzymolysis and the best compound inhibitors were as follows:sodium D-isoascorbate 0.047%,L-Cys 0.060%,phytic acid 0.017%.Under these conditions,the predicted value of change rate of browning was 11.91%,the actual value was 12.19 %,the actual value and predicted value was matched at 97.70%.