【摘要】 将切分好的菠萝蜜分别放到不同浓度的柠檬酸、D-异抗坏血酸钠、植酸和L-半胱氨酸中进行护色,分析其褐变度和Vc的含量,通过单因素试验确定最佳的单因素水平,进行4因素3水平正交试验。结果表明,菠萝蜜的最佳护色配方为柠檬酸0.4%、D-异抗坏血酸钠0.02%、植酸0.4%、L-半胱氨酸0.15%。将护色及对空白组样品分别放到(—10、—20、—30、—40、—50、—60、—70℃)的温度下冻结,分析菠萝蜜的电导率、丙二醛、色差L和感官评分,经过护色的菠萝蜜能有效延缓其变质。护色处理后—30℃中冻结的菠萝蜜相对于空白组有较高的Vc和p H,较低的褐变。可溶性糖、水分含量、脂肪和蛋白质2组差别不大,但护色组的这些指标高于空白组,结合感官评分和实测数据,护色后在—30℃中冻结菠萝蜜为最佳工艺。更多还原

【Abstract】 The cut jackfruit was put into different concentrations of citric acid, D-isoascorbic acid, phytic acid and L-cysteine to protect its color. The browning degree and the content of Vc were analyzed. The best single factor level was determined by single factor test. The orthogonal test of four factors and three levels was carried out. The results showed that the best color protection formula of jackfruit was 0.4%citric acid, 0.02% D-isoascorbic acid and phytic acid 0.4%, L-cysteine 0.15%. Colour protection sample and the blank group samples were frozen at temperatures of(—10, —20, —30, —40, —50, —60, —70℃). The conductivity, malondialdehyde, color difference L and sensory score of jackfruit were analyzed.The jackfruit treated with color protection could effectively delay its deterioration. Compared with the blank group, the frozen jackfruit treated with colour protection had higher Vc and pH and lower browning. Soluble sugar, water content, fat and protein were not significantly different between the two groups, but these indexes in the color protection group were higher than those in the blank group. Combined with sensory score and measured data, freezing jackfruit at —30 ℃ after color protection was the best technology.更多还原