METHOD FOR PREVENTING BROWNING OF DIOSCOREA BATATAS

摘要

The present invention relates to a method to dry fresh dioscorea batatas while preventing a browning reaction by dipping the dioscorea batatas in an organic acid of a specific concentration. The method is performed by carefully drying selected fresh dioscorea batatas at 50-60°C after dipping the selected dioscorea batatas under a condition of constant temperature, whereby the temperature of 1 wt% of fumaric acid solution is kept at 40-50°C, for 20-60 minutes. The dried dioscorea batatas manufactured by the present invention prevents a degradation in quality caused by the browning of the fresh dioscorea batatas while satisfying a customer′s taste, and has the effects of solving the problem of short storability for which the fresh dioscorea batatas has a short expiration date.