水煮藕带护色配方优化研究

为改善水煮藕带产品在加工贮藏过程中易发生褐变的问题，本研究以新鲜藕带为原料，探究不同护色剂的护色效果。在单因素试验的基础上，以藕带色差值为评价指标，通过正交试验对护色剂配方进行优化。结果表明，4种护色剂均能有效抑制水煮藕带产品的褐变。通过正交试验法优化了水煮藕带的护色剂配方，最适合藕带的护色剂配方为：柠檬酸亚锡二钠200mg/L，EDTA二钠150mg/L，植酸125mg/L，D-异抗坏血酸钠150mg/L，其中EDTA二钠对藕带的色泽影响最大。

Study to Optimize Color Protection Formula of Boiled Lotus Sprouts

To improve the problem of boiled lotus sprout products prone to browning during processing and storage. In this study, fresh lotus sprouts were used as raw materials to explore the color protection effect of different color protection agents. On the basis of single-factor test, the chromatic aberration of boiled lotus sprouts were used as evaluation indexes to optimize the formulation of color protection agent through orthogonal experiments.The results showed that 4 kinds of color protection agents can all suppress the brown stain of lotus sprouts activelyall. The formulation of color protection agents for boiled lotus sprout was optimized by orthogonal test method, and the best formulation was: disodium stannous citrate 200 mg/L, disodium EDTA 150 mg/L, phytic acid 125 mg/L and sodium D-isoascorbic acid 150 mg/L, among which disodium EDTA had the greatest effect on the color of lotus sprouts.