食品工业科技2017，Vol.38Issue(6)：308-312,362,6.DOI:10.13386/j.issn1002-0306.2017.06.050
四川泡青菜专用护色剂配方优化及其性能研究
Study on the formula optimization and performance of appropriative color fixative in Sichuan pickled mustard
摘要
Abstract
In this paper,the ratio of composite color fixatives was optimized by single factor experiment and response surface method on the basis of inhibition effect of different color fixatives on the browning Sichuan pickled mustard.Moreover,the performance of the obtained color fixatives was predicted by ASLT method.Results showed that the best color fixatives ratio was consisted of 0.082％ calcium chloride,0.017％ sodium erythorbate and 0.027％ disodium stannous citrate.The browning inhibition rate of this color fixative was 53.36％ and the sample browning degree was 5.44.The color-protecting performance could maintain about 146～ 161 d.These results in this investigation could provide a significant basis on the color fixatives of pickled mustard production.关键词
泡青菜/护色剂/配方优化/性能/货架期Key words
pickled mustard/color fixatives/formula optimization/performance/shelf life分类
轻工纺织引用本文复制引用
蒋子敬,许青莲,林洪斌,邢亚阁,王丹枫,陈玲..四川泡青菜专用护色剂配方优化及其性能研究[J].食品工业科技,2017,38(6):308-312,362,6.基金项目
四川省教育厅高校科研创新团队建设计划项目(15TD0017) （15TD0017）
四川省科技计划项目(2016FZ0019) （2016FZ0019）
成都市科技惠民技术研发项目(2015-HM01-00454-SF) （2015-HM01-00454-SF）
西华大学青年学者培养计划(01201413). （01201413）
