山药加工无硫护色方法研究

Research on the technology of browning inhibition without sulfite reagents in yam processing

山药在加工过程中很容易发生褐变,从而影响产品的色泽和风味。将山药经热烫(70～80℃,10min)、清洗、去皮、切片(厚度3～4mm)等预处理,采用无硫复合护色剂进行4h的护色处理,可取得良好的护色效果。通过进行正交实验,确定护色液的最佳配方为植酸、L-抗坏血酸、柠檬酸、EDTA-2Na的用量分别为0.15、0.2、10、0.2g/kg。

Colour attributes and flavor of yam products can be affected by browning to different extents in processing.After blanching（70～80 ℃,10 min）,peeling,cutting into chips（3～4 mm thickness）,dipping treatment in compounded solution of browning inhibitor for 4 hours,browning could be efficiently inhibited.By orthogonal experiment,the optimal formulation of color-protection solution was 0.15 g/kg phytic acid,0.2 g/kg L-ascorbic acid,10 g/kg citric acid,0.2 g/kg EDTA-2Na.