包装与食品机械Issue(2)：24-28,18,6.DOI:10.3969/j.issn.1005-1295.2014.02.006
鲜切雪莲果护色保脆效果的研究
Study on Crisp-protection and Browning Preventing Technology of Fresh-cut Yacon
刘帅 1邓洁红 1敬小波 2刘永红1
作者信息
- 1. 湖南农业大学食品科技学院，长沙410128
- 2. 食品科学与生物技术湖南省重点实验室，长沙410128
- 折叠
摘要
Abstract
Taking fresh yacon as material ,the optimized temperature and time on blanching ,most effective color fixative and hardner were studied .The results showed that ascorbic acid,cysteine and NaCl were all browning inhibitors ,while the ascorbic acid had the best effect on inhibiting the PPO activity .The optimal technology parameters were as follows:The temperature and time on blanching sliced yacon were 70℃and 1min.After washed and drained off,the sliced yacon was soaked in 1% ascorbic acid solution and 0.1%calcium chloride solution successively for 10 min respectively,with the ratio of solid to solution 1∶1.5g/mL.After dried in air,the sliced yacon was packed and stored in 4℃to have ideal color,hardness and fructo-oligose content.关键词
鲜切雪莲果/护色/保脆/防褐变Key words
fresh-cut yacon/color-protecting/crisp-protection/browning preventing分类
轻工纺织引用本文复制引用
刘帅,邓洁红,敬小波,刘永红..鲜切雪莲果护色保脆效果的研究[J].包装与食品机械,2014,(2):24-28,18,6.
