常温贮藏时脱水莴苣片的护色

Study on Green-Protecting of Dehydration Lettuce Slice during Storage under the Normal Temperature

摘要:

针对脱水莴苣片在贮存过程中的叶绿素脱色问题进行研究,寻找有效的护色工艺。通过真空微波烫漂防止酶促褐变,然后先采用EDTA-Na络合莴苣组织内的阳离子,再用MgAC2、ZnAC2溶液进行金属离子置换,最后通过多因素正交实验,确定乳糖2 g/dL+蔗糖2.5 g/dL为糖护色液,烫漂3 min,pH 7.5～8.5,可以防止非酶促褐变;干燥工艺为78℃干燥2.5 h之后65℃干燥3.5 h,选择真空包装,避光贮存。

Abstract:

Discoloration of dehydrated lettuce is a very serious problem in the process of storage,this paper is aimed at looking for an effective solution for this question.First,The technology of vacuum microwave was applied to prevent enzymatic reaction.Second,the cationic in the lettuce was conjugated by EDTA-Na.At last,MgAC2、ZnAC2 were used to replace metal irons for protecting the green color.Finally,the optimum condition was determined through orthogonal experiment and the result is as follows: non-enzymatic browning can be well prevented when the pH of the color protecting liquid is 7.5～8.5 with 2% lactose and 2.5% sucrose,and blanching 3 min.The drying condition is 78 ℃ for 2.5 h in the initial stage and 65 ℃ for 3.5 h following.The product should be vacuum-packed and stored in dark environment.