【摘要】 针对鲜食莲子易褐变的特性，选择具有护色作用的异Vc钠、柠檬酸钠和聚磷酸钠等，在单因素试验的基础上，通过正交试验，得到了1个护色效果最优的处理组合。结果表明：单种护色剂对鲜食莲子的护色效果表现为异Vc钠>聚磷酸钠>柠檬酸钠；复合护色剂的最优配方（质量分数）为异Vc钠0.5%+聚磷酸钠0.3%+柠檬酸钠0.2%。在最优配方条件下，鲜莲子在20 d左右的时间内能维持较好的商品外观;在0℃条件下，鲜食莲子贮存28 d以内基本上可以保持脆甜的鲜食口感。更多还原

【Abstract】 Aiming at the browning characteristics of fresh lotus seeds, sodium isoascorbate, sodium citrate and sodium polyphosphate with color protection function were selected, and a treatment combination with the best color protection effect was obtained by orthogonal test design on the basis of single factor test. The results showed that the effects of single color protection agent were in the order of sodium isoascorbate > sodium polyphosphate > sodium citrate, the optimum formula(mass fraction) of compound color protection agent was 0.5% sodium isoascorbate + 0.3% sodium polyphosphate + 0.2% sodium citrate. Under the optimal formula conditions, fresh lotus seeds could maintain good appearance in about 20 days. At 0 ℃, fresh lotus seeds could maintain crisp and sweet taste in about 28 days.更多还原