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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (4): 62-64.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

山药加工过程中护色方法的研究

刘海滨,赵红燕,王 宁,等   

  • 收稿日期:2008-09-25 修回日期:2009-01-12 出版日期:2009-02-20 发布日期:2009-02-20

Prevention of Discoloration of Yam on Processed Period

  • Received:2008-09-25 Revised:2009-01-12 Online:2009-02-20 Published:2009-02-20

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摘要： 本研究以市售新鲜山药为主要原料，分别研究了柠檬酸、燕麦提取物、抗坏血酸这些常用护色剂对防止山药加工过程中褐变的情况，选择以柠檬酸和D-异抗坏血酸钠为护色剂，在考虑时间的基础上，通过L9（33）正交试验，确定了山药的最佳护色方法，即： 0.3％柠檬酸，0.1％D-异抗坏血酸钠溶液浸泡45min，有效的防止山药后续加工过程中的褐变。

Abstract: To obtain the best condition for discoloration prevention of yam, Greenness yam being material, it was studied that citric acid, sodium D-ascorbate, extraction of oat and sulphite prevent yam discoloration. Based on the result of single factor influence. The optimum prescription for fermentation was selected by orthogonal experiment L9(33). It was seen that the best condition prevention of discoloration of yam were, citric acid 0.3%, sodium D-ascorbate 0.1% and marinated 45min.