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切割山药片在贮存期间的色泽变化及护色工艺研究 预览 被引量:37

Color changes of fresh-sliced yam during storage and effect of antistaling agents on it
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摘要 主要研究了切割山药片在贮存期间的色泽变化,以及护色剂对这种颜色变化的影响.结果表明,切片山药在贮藏期间Hunter L值下降,a和b值增加;温度是影响山药色泽的主要因素,在10℃下,用市售聚乙烯自封袋包装的切割山药的货架期为2~3d,而2℃下的货架期为5~7d;柠檬酸和Vc对切片山药都有不同程度的护色作用,护色液以1%柠檬酸+1%Vc+1%氯化钙的复合溶液效果最好. Color changes of freshly sliced yam during storage at low temperature and effect of antistaling agents on it were investigated. It showed that Hunter L value decreased and a or b increased. Temperature might play an important role in color changes of sliced yam. It showed 2-3 days and 5-7 days storage at 10℃ and 2℃, respectively. Citric acid and ascorbic acid were beneficial to the colors of sliced yam. Citric acid plus ascorbic acid at 1% concentration with or without calcium chloride gave the best color in this experiment.
作者 韩涛 李丽萍 赵佳 Han Tao et al
出处 《食品工业科技》 CAS CSCD 北大核心 2005年第1期 175-177,共3页 Science and Technology of Food Industry
基金 北京市教委科研项目
关键词 山药 色泽变化 yam color change
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