【摘要】 针对杏脯加工中易褐变和软化的问题，以脱盐后的杏坯为原料，研究不同护色硬化处理对杏脯护色硬化效果的影响。通过单因素试验和正交试验，确定杏脯护色硬化液的最佳配比。结果表明，选用0.2%D-异抗坏血酸钠+3%δ-葡萄糖酸内酯，护色硬化处理4 h后，用沸水漂烫2 min,可起到较好的护色硬化效果。在此工艺条件下制备的杏脯软硬适中，弹性适中，咀嚼性最佳，同时保持了杏脯良好的色泽及感官品质。该研究为杏果实深加工过程中的护色硬化处理及开发利用提供了理论基础。更多还原

【Abstract】 In view of the problems of browning and softening of preserved apricots during processing, the effects of different color protection and hardening treatments on the color protection and hardening effect of preserved apricots are studied with the desalinated apricot billets as the raw materials. Through single factor test and orthogonal test, the optimal proportion of preserved apricot color protection and hardening solution is determined. The results show that selecting 0.2% sodium D-isoascorbate+3% δ-gluconolactone, after color protection and hardening treatment for 4 h, blanching with boiling water for 2 min, which can play a good effect of color protection and hardening. The preserved apricots prepared under these process conditions have moderate softness and hardness, moderate elasticity and the best chewiness, maintaining the good color and sensory quality of preserved apricots at the same time. This study has provided a theoretical basis for the color protection and hardening treatment and development and utilization of apricot fruit during deep processing.更多还原