无硫复合护色液对山药原浆防褐变的研究  

Research of Sulfur-free Compound Color-protection Solution on Anti-browning of Yam Base Fluid

作　　者：杨志锋[1] 李勇[1] 宋慧[1] 顾松勤[1] 沈会祥[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221008

出　　处：《保鲜与加工》2012年第4期36-39,46,共5页Storage and Process

摘　　要：以新鲜水晶山药为原料，经挑选、清洗、去皮、切片、加护色液、粉碎打浆等工序制成山药原浆，研究不同浓度的无硫护色液及其组合配方对山药原浆的护色效果。在预选及单因素试验的基础上，通过正交试验得到无硫复合护色液的最优组合为：异VC钠0．12g／L、柠檬酸5．00g／L、VC0．40g/L和植酸0．16g/L，对山药原浆的护色效果最好，持续护色时间达3～4h，可满足山药产品加工所需的时间。With fresh shuijing yam as test material, we made yam base fluid by the process of selecting, cleaning, peeling, cutting, adding color-protection reagent, beating, and the color-protection effects of different concentrations of sulfur-free color-protection solution and their combined formulations were studied. Basing on the result of preselection and single factor tests, through orthogonal test we got the optimum proportion of the compound color-protection solution without sulfur, and it was as follows： sodium erythorbate was 0.12 g/L, citric acid was 5.00 g/L, VC was 0.40 g/L and phytic acid was 0.16 g/L. The effect of the compound color-protection on the yam fluid was the best, and it kept the color for three to four hours. This optimum proportion could meet the time of yam processing.

关 键 词：山药 无硫 护色 色差 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]