山药片保鲜技术的研究

Study on the Fresh-keeping Technology of Yam Slices

对山药片保鲜技术过程中护色、切片厚度、浸泡时间、包装形式等参数进行研究，结果表明适宜山药片生产的保鲜技术工艺参数为：切片厚度3—4mm左右为宜；筛选的1．0％NaCl＋0．2％柠檬酸＋0．5％维生素C＋0．25％CaCl2复合褐变抑制溶液在抑制褐变方面有显著的效果；浸泡处理时间2小时为宜；采用真空包装能够很好的抑制细菌的繁殖，在常温下货架寿命至少可以一星期．

This paper makes a study of some of the parameters in the fresh-keeping technology of yam slices, such as color-maintaining, slice thickness, time of immersion, and packaging. The results show that the appropriate parameters are as the following： The appropriate slice thickness is around 3- 4mm; the optimum combination of browning inhibitors is 1.0% NaCl＋0. 2%C6H8O6· H2O＋ 0. 5% C6H8O6＋ 0. 25% CaCl2; the recommended time of immersion in the solution is 2 hours; vacuum packaging is effective in inhibiting the reproduction of bacteria to the effect that the shelf life under normal temperature will reach as long as at least one week.