文献类型：期刊文献

中文题名：芒果果汁抗褐变工艺优化

英文题名：Optimization on anti-browning process of mango juice by response surface methodology

作者：尚朝杰[1];王维民[1];谌素华[1];张晓迪[1];徐玉娟[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

年份：2014

卷号：40

期号：9

起止页码：232

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：广东省科技计划项目(2012NL036)

语种：中文

中文关键词：芒果果汁;酶解;褐变抑制剂;响应面法

外文关键词：mango juice, enzymolysis, browning inhibitors, response surface methodology

中文摘要：为防止芒果果汁在酶法生产过程中发生褐变,通过研究不同时间添加褐变抑制剂确定抑制剂的最佳添加时间,在单因素试验基础上选取3种效果较好的褐变抑制剂,利用Design-expert 8.0软件进行响应面优化。结果表明:褐变抑制剂最佳添加时间为酶解前,最佳复合抑制剂为D-异抗坏血酸钠用量0.047%,L-半胱氨酸用量0.060%,植酸用量0.017%,此时褐变变化率预测值为11.91%,实际值为12.19%,实际值与预测值的吻合率达到97.70%。

外文摘要：The process of inhibiting mango juice browning during enzymolysis was studied. Browning inhibitors were added in different time to confirm the best time, and the single factor experiments were applied to select three better inhibitors. The results were optimized and analyzed by response surface regression with Design-expert 8.0. The results showed that the best time to add browning inhibitors was before enzymolysis and the best compound inhibitors were as follows： sodium D-isoascorbatc 0. 047% , L-Cys 0. 060% , phytic acid 0. 017%. Under these conditions, the predicted value of change rate of browning was 11.91% , the actual value was 12. 19 % , the actual value and predic- ted value was matched at 97.70%.