黄色薯干加工技术的研究

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 [资料来源：http://www.doc163.com]