正交试验优化干装苹果罐头固化护色剂配方
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摘要
为了优化干装苹果罐头加工工艺和稳定产品质量,以碱性钙(氧化钙、氢氧化钙)、无机钙(氯化钙、碳酸钙、硫酸钙)、有机钙(乳酸钙、醋酸钙、丙酸钙)为固化剂,研究不同固化剂对苹果干装罐头质地参数(硬度、回复性、弹性指数、咀嚼性、内聚性)、感官品质、果胶及果胶酸钙的影响,并采用正交试验法,研究柠檬酸质量浓度、Ca2+质量浓度和D-异抗坏血酸钠质量浓度对干装苹果罐头感官品质和色泽的影响,优化固化护色剂最佳配方。结果表明:与其他处理相比,经碱性钙(氧化钙和氢氧化钙)处理的干装苹果罐头硬度适中,回复性、弹性指数、咀嚼性、内聚性、感官品质较好,果胶含量显著降低,果胶酸钙含量显著升高。固化护色剂的最佳配方为25g/L柠檬酸+2.8g/L氧化钙+3g/LD-异抗坏血酸钠。碱性钙对干装苹果罐头有较好的固化作用,此配方有利于提高干装苹果罐头产品质量标准。
In this study,the effect of different hardeners including alkaline calcium(calcium oxide and calcium hydroxide),inorganic calcium(calcium chloride,calcium carbonate,calcium sulfate) and organic calcium(calcium lactate,calcium acetate,calcium propionate) on texture parameters(hardness,resilience,flexibility index,chewiness and cohesiveness),sensory quality,pectin and pectate calcium in canned solid pack apple was explored.Meanwhile,a composite color fixative consisting of citric acid,calcium oxide and sodium D-isoascorbate was developed and optimized by orthogonal array design.Results indicated that moderate hardness,better texture properties such as resilience,flexibility index,chewiness and cohesiveness,higher sensory quality,and a significant reduction in pectin content of canned apple was obtained by using alkaline calcium(calcium oxide and calcium hydroxide) as the hardener in comparison with inorganic calcium and organic calcium.The optimal color fixative was composed of 2.8 g/L calcium oxide,3 g/L sodium D-isoascorbate and 25 g/L citric acid.In conclusion,alkaline calcium is a better hardener for canned solid pack apple and the optimized color fixative is beneficial for increasing the quality of canned solid pack apple.
In this study,the effect of different hardeners including alkaline calcium(calcium oxide and calcium hydroxide),inorganic calcium(calcium chloride,calcium carbonate,calcium sulfate) and organic calcium(calcium lactate,calcium acetate,calcium propionate) on texture parameters(hardness,resilience,flexibility index,chewiness and cohesiveness),sensory quality,pectin and pectate calcium in canned solid pack apple was explored.Meanwhile,a composite color fixative consisting of citric acid,calcium oxide and sodium D-isoascorbate was developed and optimized by orthogonal array design.Results indicated that moderate hardness,better texture properties such as resilience,flexibility index,chewiness and cohesiveness,higher sensory quality,and a significant reduction in pectin content of canned apple was obtained by using alkaline calcium(calcium oxide and calcium hydroxide) as the hardener in comparison with inorganic calcium and organic calcium.The optimal color fixative was composed of 2.8 g/L calcium oxide,3 g/L sodium D-isoascorbate and 25 g/L citric acid.In conclusion,alkaline calcium is a better hardener for canned solid pack apple and the optimized color fixative is beneficial for increasing the quality of canned solid pack apple.
引文
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[2]贾海生,贾艳茹,魏建梅,等.用物性分析仪检测鸭梨和京白梨果实采后之地的变化[J].园艺学报,2012,39(7):1359-1364.
[3]姜松,王海鸥.TPA质构分析及测试条件对苹果TPA质构分析的影响[J].食品科学,2004,25(12):68-71.
[4]肖家欣,彭抒昂.柑橘果实发育中果胶酸钙、草酸钙和果胶动态的研究[J].植物营养与肥料学报,2006,12(2):254-259.
[5]小西茂毅,葛西善三郎.タノパコの,Ageingにもとたぅカルヴムの代谢[J].七肥志,1963,34(3):67-70.
[6]OHAT Y,YAMAMOTO K,DEGUCHI M.Chemical fractionationof calcium in the fresh leaf blade and influences of deficiency oroversupply of calcium and age of leaf on the content of each calciumfraction[J].Journal of the Science of soil and Manure,1970,41:19-26.
[7]大连罐头食品厂.QB/T1392—1991干装苹果罐头标准[S].北京:中国标准出版社,1991.
[8]ASIYE A,FEYZA K Z,HAKAN B,et al.Changes in color andtotal phenolic content of different cultivars of persimmon duringdehydration[J].International Journal of Food Engineering,2008,4(7):1-12.
[9]师萱,陈娅,符宜谊,等.色差计在食品品质检测中的应用[J].食品工业科技,2009,30(5):373-375.
[10]黄洪媛,秦礼康.紫色马铃薯薯条生产工艺研究[J].食品工业科技,2012,33(4):269-273.
[11]郑铁松,李雪枝.番茄1-MCP保鲜过程中质构性能变化初探[J].中国食品学报,2007,7(5):75-78.
[12]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3):166-170.
[13]肖春玲,李青萍.圣女果罐头加工工艺的研究[J].食品科学,2004,25(12):206-208.
[14]CHRISTINE M S,SONG Qinghua,SAARI C.The antioxidantfunctions of tocopherol and tocotrienol homologues in oils,fats andsystems[J].J Am Oil Chem Soc,2010,87(5):469-481.
[15]徐真.百合鳞茎多酚氧化酶特性的研究和褐变的控制[D].兰州:甘肃农业大学,2004.
[16]胡云红.黄桃罐头硬化工艺及机理研究[D].西安:陕西科技大学,2007.