Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine

XU Jia; TU Zhihong; YANG Jianfei; HUANG Xueqin; MA Qian; YI Yuan; ZUO Yong

doi:10.13386/j.issn1002-0306.2020080187

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 168-175. > DOI: 10.13386/j.issn1002-0306.2020080187

XU Jia, TU Zhihong, YANG Jianfei, et al. Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine[J]. Science and Technology of Food Industry, 2021, 42(12): 168−175. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020080187.

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Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine

XU Jia^1,,
TU Zhihong¹,
YANG Jianfei¹,
HUANG Xueqin¹,
MA Qian²,
YI Yuan¹,
ZUO Yong^{1, 2, 3, ,}

1.
Sichuan University of Science & Engineering School of Biological Engineering, YiBin 644000, China
2.
Sichuan Normal University School of Life Science, Chengdu 610000, China
3.
Chengdu Yuzhi Fruit Industry Co., Ltd., Chengdu 610000, China

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Received Date: August 19, 2020
Available Online: April 13, 2021

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Abstract

Abstract

In order to study the effect of different color-preserving agents on inhibiting browning of apricot wine, the browning inhibition rate and color difference were used as indicators. Single factor experiments were carried out to confirm the optimal concentrations of six color-preserving agents added to apricot wine, then through orthogonal experiment, the three color-preserving agents with the greatest effects on browning inhibition were selected, and optimized by response surface methodology. The results showed that the best color-preserving agent formula for apricot wine was sodium erythorbate 0.70 g/L, L-cysteine 1.10 g/L and phytic acid 0.01%. Under these conditions, the alcohol content, reducing sugar and total acid of apricot wine had no significant difference with the control group, the browning inhibition rate was 53.11%, the color difference was 22.35, and the coincidence rate with the predicted value reached 97.00% and 95.84%, respectively, which could effectively inhibit the browning of apricot wine.
- apricot wine,
- color preservation agent,
- browning inhibition rate,
- color difference,
- response surface methodology

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References (34)

References

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