| 苹果非硫护色技术研究 |
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| 引用本文： | 喻凤香,林亲录,陈煦,黄中培.苹果非硫护色技术研究[J].农产品加工．学刊,2012(2):70-71,78. |
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| 作者姓名： | 喻凤香 林亲录 陈煦 黄中培 |
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| 作者单位： | 湖南生物机电职业技术学院;中南林业科技大学;湖南省农业科学院 |
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| 摘 要： | 本试验采用烫漂及安全无毒的食品级试剂对苹果进行加工前的护色,结果表明,烫漂、氯化钠、柠檬酸、食糖、VC浸泡可以有效抑制褐变,其中质量分数0.5%的VC效果最好。
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| 关 键 词： | 护色 VC 酶促褐变 |
Non-sulfur Color-protection Technology of Apples |
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| YU Feng-xiang,LIN Qin-lu,CHEN Xu,HUANG Zhong-pei.Non-sulfur Color-protection Technology of Apples[J].Nongchanpin Jlagong.Xuekan,2012(2):70-71,78. |
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| Authors: | YU Feng-xiang LIN Qin-lu CHEN Xu HUANG Zhong-pei |
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| Institution: | 1(1.Hu’nan Biological Electromechanical Polytechnic,Changsha,Hu’nan 410127,China; 2.Central South University of Forestry and Technology,Changsha,Hu’nan 410000,China; 3.Hu’nan Academy of Agricultural Sciences,Changsha,Hu’nan 410000,China) |
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| Abstract: | The color-protection treatment on apples is made by blanching and 4 kinds of healthy reagents.The browning inhibition effects of sodium chloride,citric acid,sugar and VC are effective,among which 0.5% VC is the best. |
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| Keywords: | color-protection VC enzymatic browning |
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