Optimization of non-sulfur color-preservation formulation in the process of the fresh yam slices dried

The formulation of non-sulfur color-preservation in the process of the fresh yam slices dried was studied. The sold fresh yam produced in Chongqing as raw materials, the color-preservation was selected that based on the single factor experiment, then the suitable color-preservation type and additive amount was got for the yam dried. The color difference value and L value as the evaluation index, the color-preservation formula was optimized through the orthogonal experiment. The effect of citric acid, phytic acid and NaCl was good, the effect of VC, EDTA was bad. The results of response surface optimization were as follows:1.99g/100mL NaCl+0.84g/100mL Citric acid+0.06g/100mL Phytic acid, the predicted value of the color difference value and L value was divided into 17.1791, 86.8254 and the verification value was 17.8451, 86.3742, the verification value was approaching to the predicted value, so the optimal results were reliable.