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黄色薯干加工技术的研究

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黄色薯干加工技术的研究(7600字)
摘 要:本试验以红薯为试材,通过单因素试验和正交试验研究了薯干的加工条件。结果表明,各因素对护色效果的影响顺序为:焦亚硫酸钠>柠檬酸>食盐。其护色液组合为A3B2C3,即复合护色液的各成分比例为食盐0.5%,柠檬酸0.3%,焦亚硫酸钠0.6%;浸泡时间为30min;薯干蒸煮时间为1.5h;干燥条件为65℃,4h。
关键词:红薯;护色;薯干

Studies on Technology of Color- protection in Sweet Potato Processing
Abstract:Sweet potato to try this experiment to test, by a single element and just to experiment with french fries in the process conditions. the result is that various factors to protect the color effects in order to a cinder : sodium sulfite > citric acid> salt. the colour combinations to the talisman is A3B2C3, talisman a composite of various elements in liquid 0.5% as salt ,citric acid  0.3%, and smelled sodium sulfite 0.6%; for the time for 30min ; potatoes cook time to 1. 5h ; dry conditions, 65 ℃ 4h.
Key words: sweet potato; color- protection

黄色薯干加工技术的研究

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