Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot

LIU Xuan; ZHAO Li-qin

doi:10.13386/j.issn1002-0306.2014.15.054

LIU Xuan, ZHAO Li-qin. Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot[J]. Science and Technology of Food Industry, 2014, (15): 286-288. DOI: 10.13386/j.issn1002-0306.2014.15.054

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Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot

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Lanzhou apricot as raw material, studies were performed to optimize browning inhibition of freeze dried apricot with non- sulfites as inhibitors. With brightness values and color values as browning index, through experiment to determine the best combination of an alternative sulfite: Before the freeze dried apricot, with apricots in citric acid 0.4%, 0.06% of ascorbic acid, sodium chloride 0.1%, 0.04% sodium pyrophosphate soaked in 10 min, The value ΔE of freeze dried apricot was 6.96, which color effect was best.

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Science and Technology of Food Industry

Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot

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