鲜切马铃薯褐变控制方法的研究

Study on the anti-browning methods of freshly-cut potato

为了控制鲜切马铃薯在加工过程中的褐变,本研究对鲜切马铃薯褐变控制方法进行了筛选研究,根据单因素实验结果,选取了热烫、亚硫酸盐浸渍和抗坏血酸浸渍等处理方法,经三因素三水平正交试验确定出最佳褐变控制方法为:鲜切马铃薯切片进行60℃热烫1 min,2.0%的亚硫酸盐浸渍2 min,0.25%的抗坏血酸溶液浸渍2 min,该处理条件下多酚氧化酶的活力为2 u/mL。

In order to control the browning of freshly - cut potato, its anti - browning methods are studied in this paper. Different methods are compared and studied. According to the monofactorial results, some treatments such as scalding,sulfite saturating,and antiscorbutic acid saturating etc. are chosen. With the orthogonal test of three factors and levels, the optimal anti -browning method is confirmed as the following：under the temperature of 60℃, the freshly - sliced potato is scalded for 1 min, saturates in 2.0% sulfite solution for 2 min and then saturates in 0.25 % antiscorbutic acid solution for 2 min. Under these conditions,the activity of polyphenol oxidase is 2 u/mL.