無硫護色技術在蜜餞生產中的應用分析

陳瑞敏 侯向昶

摘要[目的]分析蜜餞樣本中二氧化硫殘留情況，探討無硫護色技術在蜜餞生產中的應用情況。[方法]隨機抽取廣東省市售的蜜餞樣本205件，其中甘薯（地瓜）果脯36件，其他蜜餞169件，測量同一樣本的二氧化硫殘留量和乙二胺四乙酸二鈉含量。將二氧化硫殘留量大于0.03 g/kg的樣本視為采用硫處理護色，將乙二胺四乙酸二鈉實測值大于0.02 g/kg的樣本視為采用乙二胺四乙酸二鈉護色。[結果]205份蜜餞中，41.50%的樣本采用硫處理護色，其中80.60%的地瓜果脯采用硫處理護色；33.10%的其他蜜餞采用硫處理護色。1220%的樣本采用乙二胺四乙酸二鈉護色，其中55.50%的地瓜果脯采用乙二胺四乙酸二鈉護色，3.00%的其他蜜餞也添加了乙二胺四乙酸二鈉。[結論]在蜜餞實際生產中，傳統護色工藝硫處理因為操作簡單、效果顯著仍有廣泛的應用范圍，無硫護色技術在蜜餞實際生產中的應用仍需深入研究和推廣。

關鍵詞蜜餞；二氧化硫殘留量；乙二胺四乙酸二鈉；硫處理；無硫護色

中圖分類號TS255.41文獻標識碼A文章編號0517-6611（2017）11-0072-03

Abstract[Objective] To analyze the sulfur dioxide residue in preserved fruits， and to discuss the application of sulfurfree color preserving technology in candied fruit production. [Method] A total of 205 candied fruit samples were purchased from Guangdong Province， including 36 preserved sweet potatoes and 169 other preserves. Sulfur dioxide residue and ethylene ethylenediaminetetraacetate content in the same sample were measured. Samples with a sulfur dioxide residue of greater than 0.03 g/kg were considered to be colortreated with sulfur， and those with an actual value of 0.02 g/kg or more of disodium ethylenediaminetetraacetate were treated with disodium ethylenediaminetetraacetate. [Result] Among the 205 candied fruits， 41.50% of the candied fruits were treated with sulfur， 80.60% of preserved sweet potatoes were treated with sulfur and 33.10% of the other candied fruits were treated with sulfur. 12.20% of the samples were treated with disodium edetate， 55.50% of them were protected with disodium edetate， and 3.00% of other preservatives were also added with disodium ethylenediaminetetraacetate. [Conclusion] In the actual production of preserved fruits， the traditional color protection process of sulfur treatment because the operation is simple， significant effect is still a great range of applications. The application of sulfurfree color protection technology in the actual production of preserved fruit still needs further study and popularization.

Key wordsPreserved fruits；Sulfur dioxide residue；Disodium ethylenediaminetetraacetate；Sulfur treatment；Nonsulfur colorprotection

蜜餞是以果蔬等為主要原料，添加（或不添加）食品添加劑和其他輔料，經糖、蜂蜜或食鹽腌制（或不腌制）等工藝制成的食品[1]。在糖制前，以熏硫或者是以亞硫酸鹽溶液浸泡的方式處理鮮果蔬是傳統護色方法之一。但后期脫硫不徹底會導致成品中二氧化硫殘留量超標，這對有哮喘病等呼吸道疾病的人有一定的刺激作用。隨著消費者食品安全意識的提升和對健康的重視，降硫或者無硫是蜜餞生產的重點問題。……