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Position: Home > Articles > Study on Processing Techniques for Fresh-cut Yam Slices FOOD SCIENCE 2003,24 (2) 66-69

鲜切山药片生产工艺技术的研究

作  者:
彭贵霞;郁志芳;夏志华;康若祎
单  位:
南京农业大学食品科技学院
关键词:
山药;鲜切;褐变抑制剂;PPO;品质
摘  要:
新鲜山药就其鲜切生产中的切分,烫漂和护色等工艺过程的参数进行了研究。结果表明适宜鲜切山药片生产的工艺参数为:切片厚度5~6mm左右为适宜,烫漂70℃/5min为优,筛选的0.15%Zn(Ac)2+0.1%NaHSO3+1.5%NaCl+1.0%CaCl2褐变抑制溶液在抑制褐变方面有显著效果,处理时间以30min为宜,在以上条件下生产的鲜切山药片贮藏在4℃下货架寿命可达6d以上。
译  名:
Study on Processing Techniques for Fresh-cut Yam Slices
作  者:
Peng Guixia etal
关键词:
yam;fresh-cut;browning inhibitors;PPO;quality
摘  要:
The fresh-cut processing techniques and parameters for fresh chinese yam were studied.The selected parameters for processing yam slices were thickness 5~6mm and 70℃/5min blanching in hot-water.The optimum combinations of browing inhibitors were 0.15%Zn(Ac)2+0.1%NzHSO3+1.5%NaCl+1.0%CaCl2,and the recommended time for the slices immersion in the solution was 30 min.The shelf life of fresh-cut yam slices stored at 4℃would more than 6 days.

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