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以“大五星”枇杷果为试材,分别采用20%柠檬汁+1%食盐溶液浸泡、蒸汽加热和85℃水浴加热处理枇杷果肉,测定在室内自然光条件下放置过程中样品的水分、可溶性糖、可滴定酸含量、色值、多酚氧化酶(PPO)活性、维生素C含量及对ABTS自由基(ABTS+·)的清除率,研究不同护色工艺对枇杷果肉品质的影响。结果表明:浸泡、蒸汽和水浴处理的最佳护色时间分别为10min、40s、20s。在放置过程中,浸泡护色的枇杷果肉水分和维生素C含量、PPO活性均处于最高水平,而总色差值低于其它2种护色方式处理的枇杷果肉。0h时浸泡护色的枇杷果肉可溶性糖、可滴定酸含量以及对ABTS+·的清除率均处于最大值。放置6h时,三者差异不显著(P>0.05)。3种护色方式的护色效果以护色剂浸泡最优。
Taking loquat fruit of “Big Five Star” as test material, loquat pulp was treated with 20% lemon juice + 1% salt solution, heated with steam and heated at 85 ℃ in water bath, respectively. Soluble sugar, titratable acid content, color value, polyphenol oxidase (PPO) activity, vitamin C content and ABTS (ABTS +) clearance rate were studied to study the effects of different color protection techniques on loquat pulp quality. The results showed that the optimum color retention time for soaking, steaming and water bathing were 10min, 40s and 20s, respectively. During the placement process, the water and vitamin C content and PPO activity of soaked and preserved loquat pulp were at the highest level, while the total color difference value was lower than that of the other two loquat pulp treatments. At 0h, soluble sugar, titratable acidity and ABTS + · scavenging rate of soaked loquat pulp were all at the maximum. When placed for 6h, the differences between the three groups were not significant (P> 0.05). Three kinds of color protection methods to protect the color so that the best soak agent.