食品科学 ›› 2003, Vol. 24 ›› Issue (2): 66-69.

• 工艺技术 • 上一篇    下一篇

鲜切山药片生产工艺技术的研究

 彭贵霞, 郁志芳, 夏志华, 康若祎   

  1. 南京农业大学食品科技学院
  • 出版日期:2003-02-15 发布日期:2011-12-13

Study on Processing Techniques for Fresh-cut Yam Slices

 PENG  Gui-Xia, YU  Zhi-Fang, XIA  Zhi-Hua, KANG  Ruo-Yi   

  • Online:2003-02-15 Published:2011-12-13

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。

关键词: 山药, 鲜切, 褐变抑制剂, PPO, 品质

Abstract: 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.

Key words: yam, fresh-cut, browning inhibitors, PPO, quality