食品工业科技2012，Vol.33Issue(6)：267-271,5.
速冻紫薯丁制备工艺研究
Preparation of quick-frozen purple sweet potato cubes
摘要
Abstract
The preparation technology of quick-frozen purple sweet cubes was studied.Color protection technology was used after purple sweet potatoes were cut into cubes,then the cubes were storaged in a frozen house after quick-freezing. In this experiment, color protection was a research focus. Taking color protection by means of blanching,sodium alginate solution coating and chitosan solution coating respectively together with a vacuum- packed cubes as a control group. During frozen storage, the change of polyphenol oxidase activity （ PPO）, browning intensity, color and carbohydrate content（ including starch, sugar and total sugar）in purple sweet cubes were taken as index to select the preparing process. The results showed that the purple sweet potato cubes coating by 1.6% sodium alginate solution for color protection and then followed by frozen storage after quick - freeze would have the best quality,whose shelf life was up to 90d.关键词
紫薯丁/护色/冻藏Key words
purple sweet potato/color protection/frozen storage分类
轻工纺织引用本文复制引用
石秀梅,雷激,杨明月,黄欣星,何龙..速冻紫薯丁制备工艺研究[J].食品工业科技,2012,33(6):267-271,5.基金项目
四川省统筹城乡发展科技行动重大科技计划 （）
食品生物技术四川省高校重点实验室项目 （）
西华大学人才基金（R0910507）. （）
