马铃薯、莲藕加工过程中的褐变控制

Control of Browning in Processing of Potato and Lotus Root

针对马铃薯、莲藕等蔬菜加工过程中存在的鲜切组织褐变现象,采用二次回归通用旋转设计方法,研究了VC,VE,柠檬酸,苹果酸和硼酸对马铃薯和莲藕褐变强度的影响作用。结果表明:①使用由上述物质组成的多元组分,可有效控制马铃薯、莲藕加工过程中出现的鲜切组织褐变现象;②因蔬菜种类的差异,各组分控制褐变的强度、方向及多元组分的具体组成不同;③按照系统学理论和方法,通过对数学模型的定量分析,可得出用于控制马铃薯、莲藕褐变的优化方案。

It was studied that the controlling browning effects of Vc,V_E,citric acid、malic acid and boric acid on the potato and lotus root in the processing. The method is designed with quadratic general rotated combination on the base of five factor and five levels in this paper. The results show:①the mixture which makes up of Vc,V_E,citric acid,malic acid and boric acid could effectively control the browning of these two vegetables in processing;②the effects of these compositions on browning control vary with vegetables types;③the optimum solution was obtained by calculating of the quadratic regression model.