鲜切淮山药防褐变技术  

Anti-browning Technology of Fresh-cut Dioscorea opposita Thunb

作　　者：谷绒[1] 万国福[1] 陶琛昊 GU Rong;WAN Guofu;TAO Chenhao(Jiangsu Food and Pharmaceutialc Science College,Huai'an 223003)

机构地区：[1]江苏食品药品职业技术学院

出　　处：《食品工业》2019年第12期161-165,共5页The Food Industry

基　　金：菱角深加工关键技术研究，江苏食品药品职业技术学院（JSSPMS2017204）

摘　　要：通过研究影响鲜切山药护色效果的主要因素,如热烫温度、热烫时间、护色剂及浸泡时间等,运用单因素试验设计和响应面试验设计确定了最佳护色工艺条件:样品先水温60℃热烫6 min,再在室温条件下浸泡于0.06%L-抗坏血酸、0.02%D-异抗坏血酸钠、0.24%柠檬酸的复护色液中1.5 h。用此方法护色得到的淮山药色泽润白、质地脆嫩、无异味,空气中存放状态稳定。Through the single factor test design and the response surface optimization design of blanching temperature, blanching time, colour fixatives and immersing time about color-protecting of Dioscorea opposita Thunb, the compound reagents of colour fixative were screened out, such as L-ascorbic acid, D-isoascorbate and citric acid at the temperature 60 ℃ and 6 min blanching the samples. Using Design-Expert 8.0, the optimum color-protecting technological conditions are concentration of L-ascorbic acid of 0.06%, concentration of D-isoascorbate of 0.02%, concentration of citric acid of 0.24% and immersing time 1.5 h at the room temperature. In this way of color-protecting, it gets a white, crisp, no smell and stable Dioscorea opposita Thunb in the air.

关 键 词：淮山药 褐变 护色 保脆 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]