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投稿时间：2022-06-29
投稿时间：2022-06-29
中文摘要: 为有效解决传统紫薯果干在加工时存在的产品卖相不佳、褐变情况较严重等问题，该研究在紫薯果干传统加工工艺的基础上，采用感官评价、质构分析、色差分析等方法对紫薯果干的品质进行评价，通过单因素试验和正交试验优化紫薯果干的加工工艺及护色条件。结果表明：紫薯护色最佳条件为氯化钠浓度0.40%、抗坏血酸浓度0.50%、柠檬酸浓度0.30%，护色时间30 min；紫薯顺纹理切片1 cm 蒸煮10 min，在75 ℃下烘烤1.5 h 后，此时ΔE 值最小，为1.81，蒸煮烘烤后感官评分最高为94.0。此条件下，紫薯果干硬度适宜、弹性较好、形态完整、果干饱满、口感质地最佳。
Abstract:The traditional processing technology of dried purple sweet potato has the problems of poor product appearance and serious browning.The quality of dried purple sweet potato was evaluated from sensory scores，texture，and color differences.The processing and color protection conditions of purple sweet potato were then optimized by single factor test and orthogonal test.The results showed that the optimum color protection conditions of purple sweet potato were sodium chloride concentration 0.40%，ascorbic acid concentration 0.50%，citric acid concentration 0.30%，and color protection for 30 min.The purple sweet potato slices（1 cm）cooked for 10 min and baked at 75 ℃for 1.5 h showed the minimum color difference（ΔE=1.81）and the highest sensory score（94.0 points）.The products prepared under these conditions had suitable hardness，good elasticity，intact and full shape，and the best taste and texture.
文章编号：202319014 中图分类号： 文献标志码：
基金项目:四川省科技厅重点研发项目（2021YFN0023）
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