鲜切雪莲果护色保脆效果的研究

摘要

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.%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。