Research On EDTA-2Na Technology Of Liancheng Red Sweet Potato Processing

Liancheng red sweet potato processing is a unique traditional food,which belongs to the preserved pachyrhizus,it was not added any pigment but can keep the ruddy color and sweet smell is its unique characteristics.Liancheng red sweet potato processing processing,using EDTA-2Na sulfite to replace food additive ethylenediaminetetraacetic acid plays an important role in maintaining the product color?fragrance and taste,the sweet sweet potato stem production become reality."Standards for use of food safety standards of food additives"(GB2760-2011),the maximum allowable amount of residual products by computing for 0.25g/kg preserved pachyrhizus processing ethylenediaminetetraacetic acid EDTA-2Na,but at present in the product appeared over the illegal use of the phenomenon,does not conform to the food safety requirements.In order to realize the scientific use of EDTA-2Na,control EDTA-2Na residue complies with the requirements of the national food safety standard,this paper collected different Liancheng red sweet potato processing.samples with different EDTA sodium content,study the effect of EDTA-2Na on sensory quality of Liancheng red sweet potato processing;to Jinshan 630 sweet potato as raw material,develop the experiment of dried sweet potato processing,impact on traditional EDTA-2Na process on the product quality and safety,consumption of sugar in EDTA-2Na concentration and process of law,to study the consumption and the concentration of EDTA-2Na in sweet potato processing;puts forward EDTA-2Na consumed during the processing method of equivalent supplementary determine its technical parameters,test and verify,obtained certain achievements.The main conclusions are as follows:1.In Liancheng heart dried preserved sweet potato products,EDTA-2Na content in 0.20g/kg?0.24 g/kg level can maintain sensory quality grade product requirements,maintain the best content in 0.22g/kg?0.24 g/kg,and in accordance with the "add a standard agent using the national food safety standards of food"(GB2760-2011)requirements,harm no human health.2.From the perspective of production process,respectively in the sugar and sugar process in quantitative repeated adding two EDTA-2Na adding technology,resulting in each batch of dried sweet potato products in EDTA-2Na residues have significant differences,and with the increase of batch,the residue levels rising,can not effectively control the residues of EDTA-2Na,resuting in sodium EDTA residue products exceed the standard,not in conformity with the food safety requirements.3.The sweet potato stem sugar and sugar production process,process the same number of fresh sweet potato strip material in a fixed volume of sugar,sugar consumption rate corresponded in EDTA-2Na with the different concentration,when the sugar in the EDTA-2Na at a certain concentration,the consumption rate tends to stabilize.Sugar process EDTA-2Na overall consumption and the EDTA-2Na residues of sweet potato processing present in the general linear regression.4.In the process of Liancheng red sweet potato processing,EDTA-2Na in the ultimate product can be controlled by the amount of sugar in the process of EDTA-2Na,with EDTA-2Na sugar candied and preserved in the process of consumption quantity increase,can realize the stable control of batch production EDTA-2Na residue in the product,has the practical value.