甘薯全粉生产过程中护色工艺研究  

Study on color-protecting techniques during the process of sweet potato flour

作　　者：韦雪飞[1] 陈运中[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《粮食与油脂》2009年第10期26-28,共3页Cereals & Oils

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A09)

摘　　要：主要研究甘薯全粉生产工艺环节中护色剂、护色时间、及高温处理对甘薯护色效果,利用回归正交得到最佳复合护色剂,即0.58%柠檬酸和0.5%亚硫酸钠。通过单因素试验,得出复合护色剂最佳浸泡时间为45min;经护色处理后甘薯多酚氧化酶(PPO)活性为0.083,其抑制率达87.52%。This paper mainly studied the effect of color fixative, hours of pervasion and blanching on sweet potato. By applying Regression Orthogonal Design we determined the optimal compound color fixative which contains 0.58% citric acid and 0.5% sodium sulfite. The optimum hours of color protection was confirmed with single factor experiment, the result showed that the optimum time of color-protecting is 45min. With the process of color-protecting the activity of polyphenol oxidase is 0.083, with the inhibition rate of 87.52%.

关 键 词：甘薯全粉 护色剂 多酚氧化酶 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]