| 鲜切雪莲果护色保脆效果的研究 |
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| 引用本文： | 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. |
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| 作者姓名： | 刘帅 邓洁红 敬小波 刘永红 |
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| 作者单位： | 湖南农业大学食品科技学院;食品科学与生物技术湖南省重点实验室;湖南生物机电职业技术学院; |
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| 摘 要： | 以雪莲果为试材，研究鲜切雪莲片护色保脆工艺，筛选出鲜切雪莲果的最佳热烫温度及时间、最佳护色剂以及硬化剂。结果表明：抗坏血酸、半胱氨酸和氯化钠都有抑制褐变的效果，但抗坏血酸的护色效果最好。最优工艺参数为：雪莲果片经热烫处理（70℃，1min）后，用冷水冲洗沥干，依次浸泡于1％抗坏血酸溶液，0．1％氯化钙溶液各10min，料液比为1∶1．5 g/mL，晾干后将雪莲果片放入保鲜袋中密封，4℃低温贮藏，获得颜色、硬度、低聚果糖含量等指标均理想的雪莲果片。
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| 关 键 词： | 鲜切雪莲果 护色 保脆 防褐变 |
Study on Crisp-protection and Browning Preventing Technology of Fresh-cut Yacon |
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| LIU Shuai,DENG Jie-hong,JING Xiao-bo,LIU Yong-hong.Study on Crisp-protection and Browning Preventing Technology of Fresh-cut Yacon[J].Packaging and Food Machinery,2014(2):24-28,18. |
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| Authors: | LIU Shuai DENG Jie-hong JING Xiao-bo LIU Yong-hong |
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| Affiliation: | 1. College of Food Science and Technology,Hunan Agricultural University Changsha 410128 ,China; 2. Key Laboratory of Food Science and Biological Technology of Hunan Province,Changsha 410128, China;3. Hunan Biological and Electromechanical Polytechnic,Changsha 410128 ,China) |
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| 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. |
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| Keywords: | fresh-cut yacon color-protecting crisp-protection browning preventing |
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