摘要
以莲藕为材料,经过挑选、清洗、去皮、切分、护色保脆和灭菌等处理,采用单因素试验和正交试验方法,分别研究了不同质量分数的植酸、乙二胺四乙酸二钠、L-半胱氨酸、抗坏血酸及四者不同比例复合的保鲜剂在低温真空条件下对鲜切莲藕贮藏及保鲜效果的影响。贮藏期间定期测定藕片褐变度、多酚氧化酶活性、还原糖含量和失重率等指标变化。结果表明:复合保鲜剂最佳组合为质量分数0.2%植酸+0.4%乙二胺四乙酸二钠+0.2%L-半胱氨酸+0.25%抗坏血酸,可有效抑制莲藕褐变,提高贮藏期间产品品质。
For the sake of investigating the effects of storage quality and color preservation under the condition of low temperature and vacuum packing, taking lotus root as materials which through selecting, cleaning, Peeling, cutting, keeping color and crisp and sterilization processing that treated with preservation agents included phytic acid, EDTA-2Na, L-cysteine and Ascorbic acid through single-factor and orthogonal-test were discussed in the paper. By measuring the browning degree, polyphenol oxidase activity, reducing sugar content and weightlessness rate and other indicators of lotus roots, the results showed that the best prescription of the compound refreshing agent were 0.2% phytic acid, 0.4% EDTA, 25% L-cysteine and 0.2% ascorbic acid, this combination could inhibit the lotus root browning and improve the product quality in duration of storage.
出处
《食品工业》
CAS
北大核心
2014年第1期139-142,共4页
The Food Industry
基金
国家支撑计划2012BAD31B08
关键词
莲藕
褐变
保鲜剂
鲜切
lotus root
browning
preservative
fresh- cut
