摘要
以新鲜铁棍山药为原料,经杀菌护色、速冻、包冰衣等生产工艺,最大限度地保存新鲜山药的营养成分。试验结果表明,杀菌护色液为0.1%柠檬酸、50 mg/L二氧化氯、0.1%氯化钙,杀菌护色时间为30 min。速冻后产品乳白色,有浓郁的新鲜山药的香味,大小均匀、形态完整、无粘连、山药黏度≥2.6 Pa·s。产品达到出口标准。
With fresh iron bar yam as raw material,through sterilization and color protection,quick freezing,ice coating and other production processes,maximize the preservation of fresh yam nutrients.The results showed that the bactericidal and color-protecting liquid was 0.1%citric acid,50 mg/L chlorine dioxide and 0.1%calcium chloride,and the bactericidal and color-protecting time was 30 min.The quick-frozen product was milky white,with rich fragrance of fresh Chinese yam,uniform size,complete shape,no adhesion,viscosity of Chinese yam≥2.6 Pa·s.The product was up to export standard.
作者
张艳明
刘姗
胡传银
ZHANG Yanming;LIU Shan;HU Chuanyin(School of Chemical Engineering,Xuzhou College of Industrial Technology,Xuzhou 221140;Xuzhou Tianma Jingan Food Co.,Ltd.,Xuzhou 221004)
出处
《食品工业》
CAS
北大核心
2020年第10期115-118,共4页
The Food Industry
基金
江苏省科技厅重点研发项目(BE2016314)
江苏省苏北科技项目(SZ-XZ2017002)。
关键词
山药
杀菌护色
速冻
包冰衣
yam
bactericidal color protection
quick freezing
ice icing
