Lアスコルビン酸処理を用いた紫サツマイモ蒸切干の色調改善

日本作物学会紀事

中谷 誠¹  藏之内 利和¹  田宮 誠司¹ 

[1] 作物研究所

关键词: Ascorbic acid;    アスコルビン酸;    Darkening;    黒変;    Purple flesh;    Steamed and cured slices;    蒸切干;    Sweetpotato;    サツマイモ;    干しいも;   

DOI  :  10.1626/jcs.82.275

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Steamed and cured sweetpotato slices so-called “Hoshi-imo” made from purple flesh varieties tend to darken during processing. The effect of ascorbic acid on the darkening of “Hoshi-imo” was examined. As a result, darkening of “Hoshi-imo” was decreased by treatment with 2 g/L of ascorbic acid solution. The treatment given at 75°C was the most effective. However, the taste of “Hoshi-imo” processed with 5 g/L of ascorbic acid was inferior.

【 授权许可】

Unknown