鲜切淮山药防褐变技术

Anti-browning Technology of Fresh-cut Dioscorea opposita Thunb

通过研究影响鲜切山药护色效果的主要因素,如热烫温度、热烫时间、护色剂及浸泡时间等,运用单因素试验设计和响应面试验设计确定了最佳护色工艺条件:样品先水温60℃热烫6 min,再在室温条件下浸泡于0.06%L-抗坏血酸、0.02%D-异抗坏血酸钠、0.24%柠檬酸的复护色液中1.5 h。用此方法护色得到的淮山药色泽润白、质地脆嫩、无异味,空气中存放状态稳定。

Through the single factor test design and the response surface optimization design of blanching temperature, blanching time, colour fixatives and immersing time about color-protecting of Dioscorea opposita Thunb, the compound reagents of colour fixative were screened out, such as L-ascorbic acid, D-isoascorbate and citric acid at the temperature 60 ℃ and 6 min blanching the samples. Using Design-Expert 8.0, the optimum color-protecting technological conditions are concentration of L-ascorbic acid of 0.06%, concentration of D-isoascorbate of 0.02%, concentration of citric acid of 0.24% and immersing time 1.5 h at the room temperature. In this way of color-protecting, it gets a white, crisp, no smell and stable Dioscorea opposita Thunb in the air.