文献类型：期刊文献

中文题名：速冻香蕉护色剂的研究

英文题名：The response surface method optimization quick-frozen banana color fixative research

作者：刘俊围[1];王维民[1];谌素华[1];钟赛意[1];尚朝杰[1];刘艳春[1];包宇婷[1];钟思燕[1];许恺松[1]

机构：[1]广东海洋大学食品科技学院

年份：2015

卷号：41

期号：2

起止页码：129

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2014、CSCD2015_2016、北大核心、CSCD

基金：广东省科技计划项目(2012B2130106050);广东海洋大学"创新强校工程"项目(GDOU2013041103)

语种：中文

中文关键词：香蕉;褐变抑制率;速冻;护色剂

外文关键词：bananas ; browning inhibition rate ; quick-frozen ; color fixative

中文摘要：为抑制速冻香蕉褐变,在香蕉速冻之前,以褐变抑制率为指标,在单因素实验结果的基础上,进行了六因素两水平的正交实验,采用极差分析,选出了对褐变抑制率影响大的4种单一护色剂(L-半胱氨酸、植酸、D-异抗坏血酸钠、EDTA-2Na),利用Design-Expert 8.0软件进行响应面分析。结果表明:速冻香蕉的最优护色剂配方为:L-半胱氨酸浓度为0.14%,植酸浓度为1.32%,EDTA-2Na浓度为1.28%,D-异抗坏血酸钠浓度为1.70%,此时褐变抑制率预测值为60.099 4%,实际值达到了61.172 2%,预测值与实际值的吻合率达到了98.246 3%。

外文摘要：To inhibit browning of quick-frozen bananas, prior to quick-frozen, choosing browning inhibition rate as the index, based on the results of single factor experiment, six factors and two levels of orthogonal experiment were performed, Range analysis was applied to select four single color fixatives which highly impacted on the browning： L- cysteine, phytic acid, D- sodium erythorbate, EDTA-2Na. The results were optimized and analyzed by response surface regression with Design-expert 8.0. The best compound inhibitors were as follows： L-cysteine dosage 0. 14% , phytic acid dosage 1.32% , EDTA-2Na dosage 1.28%, D-sodium erythorbate dosage 1.70%. Under these condi- tions, the predicted browning inhibition rate was 60. 0994%, the actual value was 61. 1722 % , the accuracy between actual value and predicted value reached to 98.2463 %.