【摘要】 以紫色甘薯为原料,针对传统薯脯含硫、高糖的问题,对影响紫色甘薯脯品质的护色硬化、糖制、烘干等关键工艺进行研究。试验结果表明:采用0.2%柠檬酸、0.5%氯化钙、0.6%食盐混合液浸泡原料护色硬化效果最好;采用40%糖液浓度、0.2%柠檬酸、1.0%CMC-Na混合液糖煮25 min,55℃干燥,制得的紫色甘薯脯风味独特、营养丰富。更多还原

【Abstract】 According to the problems of containing sulfur and high sugar content of traditional preserved sweet-potato, the key processing technologies which will influence the quality of preserved purple sweet-potato were studied, including color protection, hardening, sugar preservation, and drying. The results showed that using mixture of 0.2% citric acid, 0.5% calcium chloride and 0.6% salt to soaking materials had the best color preservation and hardening effects. When using mixture of 40% sugar, 0.2% citric acid and 1.0% CMC-Na to conduct sugar preservation for 25 min, and then drying at 55°C, the obtained preserved purple sweet-potato has unique flavor and rich in nutrients.更多还原