摘要
为解决软包装调味大豆褐变而严重影响产品感官性状的问题,采用单因素试验研究了杀菌工艺、亚硫酸盐、焦磷酸盐和复合有机酸添加对产品褐变的影响,并进一步采用L9(34)正交试验对褐变控制技术进行了优化。结果表明软包装大豆制品的最佳褐变控制方案如下:采用灭菌工艺为105℃灭菌8min,复合有机酸添加量为0.30%(柠檬酸与乳酸的质量比为3∶1),焦亚硫酸钠添加量为0.03%,三聚磷酸钠添加量为0.10%。按照此护色方案生产的调味大豆在55℃恒温条件下保藏20天几乎没有发生褐变,且感官评分良好,达到该产品保质期内颜色基本不变化的质量要求。
In order to solve the problem that the browning of soft packaged flavored soybean seriously affects the sensory properties of the products,the effects of bactericidal technology,sulfite,pyrophosphate and compound organic acid on the browning of the products are studied by single factor experiment,and the browning control technology is optimized by using L 9(3 4)orthogonal test.The results show that the best browning control scheme of soft packaged soybean products is as follows:sterilizing at 105℃for 8 min and adding 0.30%compound organic acid(the mass ratio of citric acid to lactic acid is 3∶1),sodium pyrosulfite is 0.03%and sodium tripolyphosphate is 0.10%.Under the conditions of 55℃and constants temperature for 20 days,the soybean products produced by this scheme have almost no browning,and the sensory score is good,which reaches the quality requirement that the color of the products could not change during the shelf life.
作者
刘洋锋
温欣冉
孙浩月
张卉
LIU Yang-feng;WEN Xin-ran;SUN Hao-yue;ZHANG Hui(School of Pharmaceutical and Biological Engineering,Shenyang University of Chemical Engineering,Shenyang 110142,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期111-115,共5页
China Condiment
基金
沈阳市科技计划资助项目(F2016-205-1-22)
关键词
调味大豆
美拉德反应
褐变控制技术
flavored soybean
Maillard reaction
browning control technology
