Abstract
［Objective］ To develop green processing technology to inhibit the browning of fresh honeysuckle (Lonicera japonica Thunb ) and enhance its drying quality.［Methods］ With polyphenol oxidase relative enzyme activity and color difference values as evaluation indicators,the process of sulfur -free compound color -protecting agents (citric acid,D-sodium erythorbate,and DL-sodium malate ) is optimized through response surface methodology.Additionally,the effect of various drying methods,including vacuum freeze drying and microwave drying,on the quality after color protection is compared and analyzed.［Results］］ Citric acid demonstrates the best anti -browning effect.The process parameters are optimal when citric acid concentration is 0.105 mol/L,with D-sodium erythorbate concentration of 0.124 mol/L and blanching time of 146 s.Vacuum freeze drying is found to retain active components to the greatest extent but exhibits lower efficiency.Microwave drying significantly improves drying efficiency while maintaining product quality.［Conclusion］ The optimized sulfur -free color protection process,combined with microwave drying,can achieve efficient anti -browning and quality enhancement.
Publication Date
7-11-2025
First Page
120
Last Page
129
DOI
10.13652/j.spjx.1003.5788.2025.60022
Recommended Citation
Yumei, ZHAI; Xiaojuan, TANG; Xiao, FU; Min, GONG; and Yunguo, LIU
(2025)
"Optimization of sulfur-free color protection process and comparison of drying techniques for honeysuckle,"
Food and Machinery: Vol. 41:
Iss.
7, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2025.60022
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/17
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