无硫低糖莲藕脯制作工艺优化  

Process Optimization for Sulfur-free and Low-Sugar Preserved Lotus Root Manufacturing

作　　者：祝美云[1] 殷贺中[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2011年第22期70-74,共5页Food Science

基　　金：河南省教育厅科技攻关计划项目(2011A550012)

摘　　要：采用单因素和L9(34)正交试验研究不同因素对无硫莲藕脯护色及微波渗糖效果的影响,通过测定处理后莲藕片的褐变度和含糖量的变化确定最佳护色和微波渗糖工艺条件。结果表明:L-半胱氨酸质量分数0.40%、EDTA-Na2质量分数0.15%、食盐质量分数0.20%组合成的复合护色剂对莲藕片护色效果最佳;糖液质量分数30%,40%(320W)微波火力渗糖20min,其效果最佳。In order to optimize the manufacturing of sulfur-free and low-sugar preserved lotus root,one-factor-at-a-time method combined with an L9（34） orthogonal array design was employed to study the effects of browning inhibitors and sugar permeation by means of microwave radiation on browning degree and sugar content in preserved lotus root,respectively.The best results of color protection of lotus root chips were achieved using a compound browning inhibitor composed of 0.40% L-cystine,0.15% EDTA-Na2 and 0.20% salt.Sugar permeation for 20 min in 30% sugar solution under the radiation of 40% fire（320 W） microwave proved optimal.

关 键 词：无硫 低糖 莲藕脯 工艺优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]