| 抑制牛蒡褐变的工艺研究 |
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| 引用本文： | 刘玲,高维道.抑制牛蒡褐变的工艺研究[J].食品与机械,1997(1):27-28. |
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| 作者姓名： | 刘玲 高维道 |
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| 作者单位： | 无锡轻工大学!无锡市 |
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| 摘 要： | 根据抑制和破坏多酚氧化酶活力来有效防止蒡褐变的原理，研究了酸化剂的种类，酸浓度，以及盐类对产品色泽和硬度的影响，确定了ｐＨ值，柠檬酸浓度，六偏磷酸钠浓度为主要影响因素。
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| 关 键 词： | 牛蒡 褐变 抑制 蔬菜 |
Technology of Preventing Edible Burdock from Browning |
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| Liu Ling Gao Weidao Zhang Jianhui.Technology of Preventing Edible Burdock from Browning[J].Food and Machinery,1997(1):27-28. |
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| Authors: | Liu Ling Gao Weidao Zhang Jianhui |
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| Affiliation: | Liu Ling Gao Weidao Zhang Jianhui |
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| Abstract: | According to the principle of lowering and destroying polyphenolox-idase activity to prevent burdock from browning effectively, the effects of the sorts of acid, concentrations of acid and several salts on the color and hardness of the product were investigated. The pH value and concentrations of citris and soldium metaphosphate were proved to be important factors. |
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| Keywords: | Burdock Browning |
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