摘要
以淮山鲜片为原料,研究加工过程中的护色工艺,并研究安全有效的无硫护色剂。在对其护色工艺(厚度及处理方式)研究的基础上,以柠檬酸、乙酸、EDTA二钠、氯化钙、氯化钠、抗坏血酸、壳聚糖对淮山片进行单一和复合护色处理,并研究其护色效果。结果表明:经0.6%Vc+1.5%氯化钠+1.0%壳聚糖处理的山药片感官质量最好,可替代含硫护色剂。
In order to solve the problem of browning during the process of fresh-cut Chinese yam based on the study of the slices thickness and the treatment method,Chinese yam slices were treated with citric acid,acetic acid,EDTA-2Na,Ca Cl2,Na Cl,Vc and chitosan individual or combined multiple factor,to study its antibrowning effects for finding a safe and effective reagent without sulfite. The results showed that the sensory quality of slices treated with 0. 6% Vc ＋ 1. 5% Na Cl ＋ 1. 0% chitosan was the best. It could replace sulfite sodium. The slices were dipped into the mixed solutions of 0. 6% Vc ＋ 1. 5% Na Cl for10 min,then soaked in the1. 0% chitosan solution for 10 min,finally,dried by airing.
出处
《包装与食品机械》
CAS
2015年第6期12-16,21,共6页
Packaging and Food Machinery
基金
茂名市科技计划项目(2011B01019)
关键词
鲜切淮山
护色
无硫护色剂
fresh-cutting yam
color protection
color protection without sulfur
