鲜切雪莲果防褐绿变工艺研究

The Anti-green and Browning Technology for Fresh-cut Yacon

以雪莲果为试材,研究鲜切雪莲果防褐绿变的工艺。实验中比较了不同护色处理方法的护色效果,采用正交实验筛选出鲜切雪莲果的最佳组合护色条件,雪莲果最优组合防褐绿变的工艺为0.1%CaCl2,0.15%柠檬酸,浸泡30 min,在-21℃下冻藏7 d,未见褐变和绿变。

Yacon was as experimental material to study the anti-enzymatic browning and greening process. By comparing the different treatment effect of the color-protecting methods, the best color-protecting combination technology of fresh-cut Yacon was determined by orthogonal experiments as： 0.1% calcium chloride, 0.15% citric acid, and soaked time 30 rain. The color is little changed at -21 ℃ in 7 days.