肖川泉,张楠,罗小丹,秦中维,王洋,叶阳

• 1:四川轻化工大学生物工程学院
• 2:四川宜宾国家农业科技园区

摘要(Abstract)：

为了改善以南酸枣为原料的复合果泥的褐变情况，在感官评价法确定复合果泥最佳配方的基础上，设计单因素试验和正交试验，以褐变度、色差、pH、抗坏血酸添加量和还原糖含量为指标，研究不同护色工艺对复合果泥贮藏期护色效果的影响。结果表明，南酸枣复合果泥最佳配方为南酸枣泥50%、苹果泥36%、柠檬汁添加量14%、麦芽糖添加量9%;最佳护色工艺为1.00%柠檬酸、0.70%抗坏血酸、0.01%植酸、85℃灭菌20 min。在此条件下贮藏24 d时，与空白组褐变度(0.399)增长28.30%相比，此时褐变度(0.264)最低增长5.18%,色差值低至3.33,V_C保存率最高，为82.65%,有效抑制了还原糖的消耗，此结果对南酸枣相关产品的加工具有重要意义。

关键词(KeyWords)： 南酸枣;果泥;褐变;热处理;护色

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅重点研发项目(2021YFN0023);; 四川轻化工大学研究生创新基金项目(Y2022099)

作者(Author): 肖川泉,张楠,罗小丹,秦中维,王洋,叶阳

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