软包装松口蘑护色技术的研究

[目的]探讨3种护色剂对软包装松口蘑的护色效果。[方法]以维生素C、二氧化氯和亚硫酸钠为护色剂,对软包装松口蘑进行护色效果对比试验。通过单因子试验研究添加量、温度和时间对维生素C护色效果的影响,并对3个影响因素用响应面法建立相关模型,确定维生素C护色的最佳条件。[结果]3种护色剂的对比试验表明,维生素C的护色效果好,而二氧化氯与亚硫酸盐不适用于松口蘑的护色。响应面法优化试验表明,维生素C的最佳护色条件确定为:将盐渍原料投入菇重3倍的清水中,按菇重9.2 g/kg比例加入维生素C,加热至91℃护色20 min,然后脱盐,可取得理想护色效果。[结论]维生素C在松口蘑护色中对控制非酶褐变效果明显,护色效果好,作用时间长。

Study on Color-protection Technique of Tricholoma matsutake in Flexible Packages

[Objective] The study aimed to discuss the color-protection effect of 3 color-protection agents on Tricholoma matsutake in flexible packages.[Method] With the vita min C,chlorine dioxide and sodium sulfite as the color-protection agents,the contrast test was conducted on their color-protection effects of T.matsutake in flexible packages.The effects of the adding amount,temperature and time on the color-protection effect of the vita min C through the single factor experiment were studied and the relevant model was established with the response surface method on 3 influencing factors to deter mine the best conditions for the color-protection of the vita min C.[Result] The contrast test on 3 color-protection agents showed that the vita min C had better color-protection effect,while the chlorine dioxide and sodium sulfite wasn’t applicable to the color-protection of T.matsutake.The optimized test with the response surface method showed that,the optimal color protection conditions were as follows:the salt-soaked material was added into the clear water with 3 times of the mushroom weight,adding vita min C according to the weighs of 9.2 g per 1 kg mushroom,heating to 91 ℃ and protecting the color for 20 min,and then desalination,which could get an ideal color-protection effect.[Conclusion] Vita min C had an obvious effect on controlling the non-enzymatic browning in the color-protection of T.matsutake,with good color-protecting effect and long effect time.