摘要
新鲜山药就其鲜切生产中的切分,烫漂和护色等工艺过程的参数进行了研究。结果表明适宜鲜切山药片生产的工艺参数为:切片厚度5～6mm左右为适宜,烫漂70℃/5min为优,筛选的0.15%Zn(Ac)2+0.1%NaHSO3+1.5%NaCl+1.0%CaCl2褐变抑制溶液在抑制褐变方面有显著效果,处理时间以30min为宜,在以上条件下生产的鲜切山药片贮藏在4℃下货架寿命可达6d以上。
The fresh-cut processing techniques and parameters for fresh chinese yam were studied.The selected parameters for processing yam slices were thickness 5～6mm and 70℃/5min blanching in hot-water.The optimum combinations of browing inhibitors were 0.15%Zn(Ac)2+0.1%NzHSO3+1.5%NaCl+1.0%CaCl2,and the recommended time for the slices immersion in the solution was 30 min.The shelf life of fresh-cut yam slices stored at 4℃would more than 6 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第2期66-69,共4页
Food Science
基金
国家十五科技攻关项目(2001BA501A10)
