食品与发酵工业2024，Vol.50Issue(20)：385-392,8.DOI:10.13995/j.cnki.11-1802/ts.038407
山药加工中的褐变原因及防控研究进展
Research progress in causes and prevention techniques of browning in yam processes
摘要
Abstract
Yam is an important medicinal source and traditional food for wellbeing and health preservation.Browning is the key obsta-cle in yam storage,transportation,and process.Yam browning is closely related to the levels and varieties of polyphenolics,the activities of polyphenol oxidase(PPO)and peroxidase(POD),the exposure timing of raw materials to oxygen,the levels and varieties of carbonyl compound and amino compound,and the processing temperature and duration.Currently,three techniques are used to prevent yam brown-ing,including physical techniques,such as lowering the storing and processing temperature,precooking,high pressure,oxygen isolation,and irradiation,etc.,chemical techniques,to immerse or fumigate yam slices with chemical inhibitors,and biological techniques inclu-ding coating the yam slices with biological extracts,etc.To reduce the yam browning as much as possible and to get more yam processed products with high quantity and quality,further studies should focus on mechanisms in yam browning,selecting and breeding of yam varie-ties with less browning or no browning,techniques to prevent nutrients loss and maintain the sensory properties while decreasing browning index,and selection of suitable processing technologies to decrease yam browning.关键词
山药/酶促褐变/非酶褐变/预煮/护色Key words
yam/enzymatic browning/non-enzymatic browning/precooking/anti-browning引用本文复制引用
辜夕容,邓杨宵,陈东梅,罗利华,徐诗蕊,文思伽..山药加工中的褐变原因及防控研究进展[J].食品与发酵工业,2024,50(20):385-392,8.基金项目
重庆市科技兴林项目(2021-6) （2021-6）
