怀山药无硫护色及热风干燥研究  

Study on Non-sulfur Anti-browning and Hot-air Drying of Chinese Yam

作　　者：陈艳珍[1] 任广跃[1] 张仲欣[1] 化春光[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《农产品加工（下）》2009年第10期89-92,96,共5页Farm Products Processing

基　　金：河南省重点科技攻关计划项目(092102110023);河南科技大学科学研究基金项目(2008ZY040)

摘　　要：以新鲜怀山药为试验材料,对其进行无硫护色及热风干燥研究。通过研究多酚氧化酶活性的最适pH值、最适温度及不同护色方案对怀山药的护色效果,得到怀山药多酚氧化酶的特性及抑制剂(NaCl、柠檬酸、VC)对其活力的抑制作用,同时对怀山药热风干燥的规律进行了研究。正交试验结果表明,怀山药最佳无硫护色配比为:NaCl、柠檬酸、VC的质量分数分别为2.2%,1.0%,0.025%,浸泡时间为2h。Non-sulfur anti-browning and hot-air drying were investigated by using Chinese yam as material. According to the results of the optimum pH and temperature for the poly-phenoloxidase activity and the test schema of the anti-browning, the characteristic of the poly-phenoloxidase and its activity which could be restrained by three inhibitors （NaCl, citric acid and VC） were obtained. The results of the orthogonal experiment showed that the optimal non-sulfur anti-browning compositions of the yam was NaC1 2.2%, citric acid 1.0% and VC 0.025%. The soak time was 2 h. At the same time, the better hot-air drying conditions were studied in this article.

关 键 词：怀山药 多酚氧化酶 无硫护色 热风干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]