| 微波灭酶在山药全粉加工过程中的应用探讨 |
| |
| 引用本文： | 徐俐,邓芳,杨永祥.微波灭酶在山药全粉加工过程中的应用探讨[J].食品科学,2004,25(10):158-161. |
| |
| 作者姓名： | 徐俐 邓芳 杨永祥 |
| |
| 作者单位： | 贵州大学食品科学系,贵州,贵阳,550025 |
| |
| 摘 要： | 本文就微波灭酶在山药全粉制作过程中的应用作了初步探讨，通过对微波处理后样品的PPO活性、山药全粉的主要营养成分及山药全粉白度的测定，进行正交分析找出微波灭酶在山药全粉制作过程中的关键控制点．说明微波处理在山药制全粉的优越性。
|
| 关 键 词： | 微波灭酶 山药全粉 PPO活性 营养成分 |
| 文章编号： | 1002-6630(2004)10-0158-04 |
Study on Microwave Kill Enzyme of Its Application by Processing of Chinese Yam Powder |
| |
| XU Li,DENG Fang,YANG Yong-xiang.Study on Microwave Kill Enzyme of Its Application by Processing of Chinese Yam Powder[J].Food Science,2004,25(10):158-161. |
| |
| Authors: | XU Li DENG Fang YANG Yong-xiang |
| |
| Abstract: | The article preliminarily explored the way, microwave kill enzyme, used in the processing of Chinese yam powder.They were determined,such as the PPO of sample, the chief nutritious components in Chinese yam complete powder and itswhite degree. The critical control point of the way used in the Chinese yam powder processing was found by orthogonalanalysis .It illustrated the superiority of the processing by microwave in producing Chinese yam complete powder. |
| |
| Keywords: | microwave kill enzyme Chinese yam powder polyphenol oxidase enzyme nutritious components |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
