马铃薯原浆的护色工艺及其防腐

Color Protection Technology and Antisepsis of Potato Pulp

试验以新鲜马铃薯为原料,研究马铃薯原浆制备过程中的护色工艺及其防腐。在单一护色试验的基础上,通过正交试验优化复合护色剂的最佳配方,对马铃薯原浆进行防腐研究。结果表明,马铃薯原浆的最优复合护色剂配方为:L-半胱氨酸0.030%、氯化钙0.40%和柠檬酸0.16%,在此工艺下的马铃薯原浆的色差值ΔE为1.94±0.09。防腐研究获得最优的马铃薯原浆复合防腐剂配方为:ε-聚赖氨酸100 mg/kg、乳酸链球菌素150 mg/kg和那他霉素12 mg/kg。在此配方下于4℃保存,马铃薯原浆可以保质3 d,其菌落总数为8×10~2 CFU/mL。研究结果为马铃薯原浆的工业化生产提供理论依据。

The color protection technology and color protection in making potato pulp with fresh potato were studied.On the basis of single color protection test,the optimum formula of compound color fixative was optimized by orthogonal test,and then the antisepsis of potato pulp was studied.The results showed that the optimum formula of compound color fixative for potato pulp was 0.030%L-cysteine,0.40%calcium chloride and 0.16%citric acid,the color difference valueΔE of potato pulp was 1.94±0.09.The optimum formula of compound antiseptic for potato pulp wasε-polylysine 100 mg/kg,nisin 150 mg/kg and natamycin 12 mg/kg.Under this formula,the potato pulp could be stored at 4℃for 3 d.With the total numbers of colony was 8×102 CFU/m L.The results provided a theoretical basis for the industrial production of potato pulp.