浸糖工艺对鲜切甘薯片护色效果的研究  

Effect of sugar on color preservation of fresh-cut sweet potato slice

作　　者：段欣[1] 薛文通[1] 张惠[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2009年第8期29-31,共3页Food Science and Technology

基　　金：十一五科技支撑项目(2006BAD05A11-3)

摘　　要：在前期实验结果(复合护色剂)的基础上,探讨浸糖工艺对鲜切甘薯片的护色效果。实验表明,甘薯经过80℃漂烫30s、浸糖浓度20%、浸糖时间3min的处理后,暴露空气中放置24h后仍未有褐变现象,护色效果较好。经真空包装,在4℃条件下冷藏10d仍未有颜色变化。On the base of former experimental results （compound reagent）, the study showed that the better color preservation technology is burned in water at 80℃ for 30 s, the consistency of sugar is 20%, time in sugar is 3 min. The color of treated sweet potato slice did not change after 24 hours in the air. After vacuum package, the color of the potato slice still good after 10 days under 4 ℃.

关 键 词：甘薯片 护色 浸糖 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]