Study On The Color Retention And Crispness Of Pickled Papaya Silk Products

Papaya is mainly grown in Guangxi,Hainan and Yunnan provinces.Papaya is rich in sugars and vitamins,but because of its short shelf life,it is perishable and difficult to store.Therefore,the processing of papaya into a salted papaya silk product not only solves the above problems,but also greatly increases its added value.Make papaya have a better taste The pickled papaya silk products have been loved by many people for their many advantages,but a series of quality problems have appeared during the shelf life of the pickled papaya silk products,which has affected the sales of the products.This study intends to discuss the reasons for the change of color and brittleness during the storage period of the dried and dried papaya silk sauce products,and optimize the processing technology of the pickled papaya silk.The research results are as follows:1.Study on the causes of color change during storage of preserved papaya silk productsAnalysis of the changes of total phenol,reducing sugar,amino acid,5-hydroxymethylfurfural,vitamin C,catalase,polyphenol oxidase and phenylalanine ammonia lyase during the storage period of the preserved papaya silk product during35 days.The reason why the color of the pickled papaya silk product changes during storage.The results show that with the increase of storage time,the browning degree of the product gradually increases,and the color of the product gradually deepens.The total phenolic content and reducing sugar content showed a downward trend.The correlation coefficients of total phenol and browning degree of dried and dried papaya silk were-0.980 and-0.982,respectively.The correlation coefficient between reducing sugar and browning degree was-0.922 and-0.945 showed a very significant negative correlation?P<0.05?.However,catalase and polyphenol oxidase were not detected,and amino acid,5-hydroxymethylfurfural,vitamin C,and phenylalanine ammonia lyase were not changed during storage,and their browning degree The correlation coefficients were all below 0.500,and the correlation was not significant?P>0.05?.The correlation between total phenol and phenylalanine ammonia lyase was not significant?P>0.05?.In summary,the browning of the two kinds of pickled papaya silk products is mainly caused by the self-oxidation reaction of phenols.Instead of enzymatic browning,Maillard reaction,and oxidative browning of vitamin C,the color of the preserved papaya silk product changes.2.Study on the causes of brittleness change during storage of preserved papaya silk productsThe relationship between soaking time,cellulose,pectin,cellulase,pectinase and brittleness of the preserved papaya silk product during the 35d storage period was analyzed.The results showed that the brittleness of the two kinds of pickled papaya silk products decreased gradually with the storage time,and the pectin content showed a downward trend,the pectinase content increased,and the cellulose and cellulase contents did not change.The correlation coefficients of pectin and brittleness in dried and dried papaya products were 0.926 and 0.856,respectively,showing a significant positive correlation?P<0.05?.The correlation coefficient between pectinase and brittleness in dried and dried papaya silk products was-0.921 and-0.854,respectively,showing a significant negative correlation?P<0.05?.The correlation coefficient between cellulose and cellulase and brittleness was less than0.500,and the correlation was not significant?P>0.05?.The texture analysis of two kinds of pickled papaya silk products with different soaking times,the longer the papaya silk soaking time,the faster the brittleness decreased during storage.In summary,the brittleness change of the pickled papaya silk product is closely related to the soaking time and the decomposition of the pectin.3.Study on color protection and crispness of pickled papaya silk productsBased on the sensory evaluation as the index,based on the single factor test,the L₁₆?4⁵?orthogonal test table was used for the 4-factor 4-level orthogonal test.The combination of color-protecting and crisp-preserving of the pickled papaya silk product was:0.25‰EDTA-Na₂+0.08‰Sodium metabisulfite+0.2%calcium chloride and soaking for 48h,the sauced papaya silk products produced according to this requirement have deeper color during the shelf life,and the quality problem of brittleness has been effectively improved.