龙香芋头脯加工工艺的研究

Study on the Processing Technology of the Longxiang Preserved Taro

以新鲜的兴化龙香芋为原料,探讨了龙香芋头脯的加工工艺,采取单因素及正交试验,以产品的感官品质为评价依据,经数据处理,得出最佳的工艺条件:用0.4%亚硫酸氢钠溶液和0.3%氯化钙溶液护色及硬化50 min,50%蔗糖溶液糖渍约12 h,0.3%柠檬酸溶液调酸至pH 4.2,70℃温度烘箱干燥180 min,经此工艺条件处理后,得到的产品感官评分为39.1分(满分40分)。经质构仪分析,产品的脆度及硬度与甘薯果脯接近,因此该产品不但具有传统甘薯果脯的口感,而且营养丰富,风味独特。

Study the processing technology of preserved taro by using fxesh Longxiang taro materials. On the basis of the evaluation of the sensory quality of the experiments, by single factor and orthogonal experiment methods, the results of experiments showed that the optimal process condition of preserved taro was protected color and hardened treatment 50 min by using 0.4% sodium bisulfite acid and 0.3% calcium chloride acid, then permeated sugar 12 h by 50% sucrose solution, and added acid to pH 4.2 by using 0.3% citric acid solution. Finally, it was dehydrated 180 min with 70℃ drying box. After the process condition was processed, the sensory score of the experiments was 39.1 scores （full marks of 40 scores）. The brittleness and hardness of experiments were close to the preserved sweet potato, so the products not only have the traditional taste of the preserved sweet potato, but also they have rich nutrition and unique flavor.