【作者】 石小玲； 周爱梅； 王敏儿； 李少华； 刘欣； 李启圣；

【Author】 SHI Xiao-ling~1,ZHOU Ai-mei~1,WANG Min-er~1,LI Shao-hua~2,LIU Xin~1,LI Qi-sheng~2 (1.College of Food Science,South China Agricultural University,Guangzhou 510642,China) (2.Guangzhou Pantang Food Co.,Ltd,Guangzhou 510545,China)

【机构】 华南农业大学食品学院； 广州市泮塘食品有限公司；

【摘要】 南瓜含有多种生理活性物质,将南瓜进行深加工,不仅可提高南瓜的附加值,同时也可最大限度地保留南瓜的营养成分,但南瓜易变色,从而影响其深加工。为此,本论文以新鲜南瓜为原料,以多酚氧化酶活性(PPO)和色差△E为指标,研究热烫与护色剂(包括柠檬酸、抗坏血酸、L-半胱氨酸)对南瓜的护色效果,通过正交实验找出最佳的护色方案。结果表明,热烫与护色剂相结合使用时,可获得较好的护色效果,其最佳方案为:0.15%的抗坏血酸、0.15%的L-半胱氨酸、1.0%的柠檬酸、热烫温度95℃、热烫时间3 min、切分厚度6 mm。在此条件下南瓜中的PPO相对活性仅为13.25%,而色差△E仅为2.91,有效抑制了南瓜的褐变。更多还原

【Abstract】 Pumpkin contains many kinds of active components.Deep processing can not only increase its added value but also keep its active components to greatest extent.But pumpkin easily undergoes discoloration which will affect its further processing.Therefore,the effects of blanching and color fixatives including citric acid,ascorbic acid and L-cysteine on the color protection of pumpkin were comparatively investigated in the article by testing the activity of polyphenol oxidase(PPO) and color difference AE using fresh pumpkin as material and the optimum color protection technique was confirmed by orthogonal experiment.The results showed that better color protection could be obtained with the combined use of blanching and color fixatives.The optimal conditions were as follows:0.15%ascorbic acid,0.15%L-cysteine,1.0% citric acid,blanching temperature 95℃,blanching time 3 min,thickness of pumpkin 6mm.Under the above optimal conditions,the relative activity of PPO and the chromatic aberrationΔE of pumpkin were 13.25%and 2.91 respectively,which indicated effective inhibition of the browning of pumpkin.更多还原