In order to solve the browning problem when processing candied sweet potato, the compounded browning inhibitor was optimized in this study. In addition, the effects of compounded browning inhibitor, ultrasound-assisted blanching, and sodium sulfite on the quality of candied sweet potato were compared. The results showed that the optimal formula of the compounded browning inhibitor was 0.77 g/100 mL ascorbic acid, 2.17 g/100 mL citric acid, and 0.22 g/100 mL CaCl2. It was found that the compounded browning inhibitor had the highest browning inhibition rate (58.66%), while the browning inhibition rates of ultrasound-assisted blanching and sodium sulfite were 15.37% and 20.24% , respectively (P＜0.05). Moreover, under electronic microscobe observation, the shrinkage rate, hardness and color etc. of compounded browning inhibitor treated samples were significantly better than that of the two other groups (P＜0.05), as both ultrasound-assisted blanched and sodium sulfite treated candied sweet potato had shrunk and curling cells. This research can provide a theoretical guidance for developing non-sulfur color-protection technology for candied sweet potato.
WU Yongxiang
,
DAI Yi
,
WANG Yaqun
,
JIANG Haitao
,
ZHANG Mengting
,
KWON Taehyung
,
CHEN Xiangyang
. Effects of different color protection treatments on quality of candied sweet potato[J]. Food and Fermentation Industries, 2019
, 45(16)
: 222
-227
.
DOI: 10.13995/j.cnki.11-1802/ts.020494
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