紫薯干制品无硫护色工艺的研究

Study on the Sulfur-free Color Protection Technology of Purple Sweet Potato Products

指出紫薯在加工过程中极易因花青素的不稳定及酶促反应导致其外观色泽变暗,为了提高紫薯干制品的外观品质,以色值加权综合评分为指标,通过单因素和正交试验研究柠檬酸、植酸、L-半胱氨酸和护色时间等因素对紫薯干制品的护色效果。结果表明,在0.3%柠檬酸、0.25%植酸、0.1%L-半胱氨酸条件下护色90 min,紫薯的外观品质最佳。

It was pointed out that the appearance of purple sweet potato easily became dark due to the instability of anthocyanins and enzymatic reactions during the processing. In order to improve the appearance quality of purple potato products, taking color value weighted comprehensive score as index, the preventing color effect of citric acid, phytic acid, L-cysteine and color retention time on purple potato products were studied in the test by single factor and orthogonal experiments. The results showed that the appearance quality of purple sweet potato was best when the concentration of citric acid, phytic acid, L-cysteine was 0.3%, 0.25 % and 0.1%, respectively, and color retention time was 9 0min.