| 甘薯护色研究 |
| |
| 引用本文： | 赵梅,慕鸿雁,张晶.甘薯护色研究[J].保鲜与加工,2008,8(4):20-22. |
| |
| 作者姓名： | 赵梅 慕鸿雁 张晶 |
| |
| 作者单位： | 青岛农业大学食品科学与工程学院,青岛,266109;青岛农业大学食品科学与工程学院,青岛,266109;青岛农业大学食品科学与工程学院,青岛,266109 |
| |
| 摘 要： | 研究了影响甘薯护色效果的工艺每件，通过单因素试验和正交试验优化了甘薯护色效果的工艺条件。试验结果表明，各因素对护色效果的影响顺序为柠檬酸〉亚硫酸氢钠〉抗坏血酸。最佳护色工艺条件为A3B3C2，即复合护色液的各成分分配比为：柠檬酸0．8％，亚硫酸氢钠0．6％，抗坏血酸0．4％。此外，甘薯在贮藏加工中温度应低于25℃，护色时间为1h。
|
| 关 键 词： | 甘薯 多酚氧化酶 褐变 护色 |
Studies on Technology of Color-protection in Sweet Potato Processing |
| |
| ZHAO Mei,MU Hong-yan,ZHANG Jing.Studies on Technology of Color-protection in Sweet Potato Processing[J].Storage & Process,2008,8(4):20-22. |
| |
| Authors: | ZHAO Mei MU Hong-yan ZHANG Jing |
| |
| Institution: | ZHAO Mei,MU Hong-yan,ZHANG Jing (College of Food Science , Engineering,Qingdao Agriculture University,Qingdao 266109,China) |
| |
| Abstract: | The technology and condition of color-protection in sweet potato processing were studied in this paper. The color-protection technology was chosen by the experiment of single factor and orthogonal design. The experimental result showed that effect of color-protection factors from strong to weak by citric acid>NaHSO3>VC. The optimal compound of color-protection's liquid was obtained: the concentration of citric acid was 0.8%, the concentration of NaHSO3 was 0.6%, the concentration of VC was 0.4%. In addition... |
| |
| Keywords: | sweet potato polyphenol oxidase browning color-protection |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
