地瓜干加工创新工艺研究  

Research on new techniques for dried sweet potato processing

作　　者：翁仁发 杨卓亚 施能浦 刘金莲 刘国栋 徐福乐 江继镇 吴成勇 

机构地区：[1]福建超大现代农业科技研究所,福建福州350003 [2]福建超大连城食品有限公司,福建连城366200

出　　处：《亚热带农业研究》2005年第2期55-60,共6页Subtropical Agriculture Research

基　　金：福建省重大科技项目(2002S004)

摘　　要：针对地瓜干传统加工法存在高硫(>1000mg·kg-1)、高糖(总糖含量60%-70%)、高杂菌、低水分(≤15%)的严重问题,研究出了无硫护色剂、臭氧灭菌、微波-蒸汽协同杀菌等先进技术和设备,应用到地瓜干加工中,生产出低硫(<10mg·kg-1)、低糖(总糖含量为40%左右)、低杂菌(低于商业标准)、高水分(水分大于20%)的地瓜干产品。规模生产实践表明,本工艺安全可靠,操作简便,易于实现生产自动化;产品安全卫生,口感好,色泽佳,已畅销日本、韩国、美国等市场。The traditional way to process dried sweet potato has four defects, i.e. high su lfur content(>1000 mg·kg -1), high sugar content( 60%-70%), high bacte ria number and low moisture(≤15%). The advanced technologies developed by the research project include desulfurated fixative, ozone sterilization and sterili zing by microwave-steam. These technologies have been applied to produce high qu ality dried sweet potato products that have low sulfur content (<10 mg·kg -1 ), low sugar content (the maximum content is about 40% only), low bacteria num ber (well meet the commercial standards) and high moisture (over 20%). Commercia l production has proved that new technologies are reliable, safe, easy to operat e and convenient for automatic production. New products have the characteristics of safety, sanitation and dainty. They are salable in the markets of Japan, Kor ea and America etc.

关 键 词：干加工 新工艺研究 地瓜 总糖含量 生产自动化 臭氧灭菌 先进技术 生产实践 安全可靠 安全卫生 加工法 低水分 护色剂 高水分 瓜干 杂菌 产品 无硫 杀菌 低糖 简便 口感 色泽 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程] TQ612.3[轻工技术与工程—食品科学与工程]