山药加工褐变抑制方法的研究  

Research on the Processing Technology of Browning Inhibition of Yam

作　　者：李红涛[1] 袁书林[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《农产品加工（下）》2009年第9期23-26,共4页Farm Products Processing

基　　金：淮安市科技支撑计划(农业)(SN0872)

摘　　要：在山药产品的生产过程中,其色泽会不同程度地受到加工方法的影响。通过去皮前对山药进行热烫处理(80℃,10min),切片后立即用复合护色液浸泡处理(浸泡2h),可有效改善山药产品的色泽,其原因是这些处理能够显著降低多酚氧化酶和过氧化物酶的活性。通过正交实验,确定护色处理的护色液最佳配方为:无水亚硫酸钠0.02g/kg,植酸0.2g/kg,EDTA-2Na0.15g/kg,柠檬酸4g/kg,氯化钙2.5g/kg。Colour attributes of yam can be affected by processing technology to different extents. Blanching at 80℃ for 10 min before peeling, dipping treatment in compounded solution of browning inhibitor for 2 hours after slicing and drying at 50℃ were beneficial to the colour of yam product, because which could decrease the activity of peroxidase and polyphenol oxidase. With the orthogonal experiment, the optimal formulation of color-protection solution was 0.02 g/kg anhydrous sodium sulfite, 0.2 g/kg phytic acid, 0.15 g/kg EDTA-2Na, d g/kg citric acid and 2.5 g/kg calcium chloride.

关 键 词：山药粉 热烫 褐变抑制剂 护色液 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]