无硫原味山药片生产工艺研究  

Study on the production process of sulfur-free flavor yam slices

作　　者：张钟 姚绮娜 ZHANG Zhong;YAO Yi-na(Technology Research Center for Lingnan Characteristic Fruits﹠Vegetables Processing and Application Engineering of Guangdong Province,Food Science Innovation Team of Guangdong Higher Education Institutes,Maoming 525000, China;College of Environmental and Biological Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China)

机构地区：[1]广东省岭南特色果蔬加工及应用工程技术研究中心广东普通高校食品科学创新团队,广东茂名525000 [2]广东石油化工学院环境与生物工程学院,广东茂名525000

出　　处：《粮食与饲料工业》2018年第5期18-24,共7页Cereal & Feed Industry

基　　金：广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目(粤科函产学研字[2015]1487号);广东普通高校食品科学创新团队项目(2016KCXTD020)

摘　　要：重点探究无硫护色剂配方和无硫原味山药片的制作工艺。以新鲜的山药作为原料,经过护色、烫漂、干燥等工艺制得山药片。在单因素试验的基础上,通过响应面试验优化得出最佳复合护色剂,同时研究了山药片加工工艺和干燥工艺。结果表明,复合护色剂的最佳组合是2.04%的NaCl、1.05%的柠檬酸和0.50%的壳聚糖。山药片加工工艺:在60℃的恒温水浴锅中烫漂3min,山药片的最佳厚度为3~4mm,最佳护色时间为3h。干燥工艺:在60℃的温度下热风干燥5h。所得山药片品质最佳。This paper focused on the sulfur-free formula of color retention agent and the production process of sulfur-free flavor yam slices.The yam slices were made from fresh yam as raw material by color-protecting,blanching,drying and so on.On the basis of single factor experiment,the optimum compound color protecting agent was obtained by the response surface test,and the processing technology and drying process of yam slices were also studied.The results showed that the optimal formula of compound color protecting agent was 2.04% NaCl,1.05% citric acid and 0.50% chitosan.Processing technology of yam slices：blanching 3 min in a constant temperature water bath at 60 degrees Celsius,the optimum thickness of yam slices was 3～4 mm,and the optimal color retention time was 3 hours.Drying process：the quality of yam slices was the best with hot air drying for 5 hat 60 C.This study provides a theoretical basis for the development of sulfur-free yam slices.

关 键 词：山药片 无硫护色液 加工工艺 干燥工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]