| 脱水苹果的非硫护色工艺研究 |
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| 引用本文： | 石启龙,张培正.脱水苹果的非硫护色工艺研究[J].食品工业科技,2001(2):50-51. |
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| 作者姓名： | 石启龙 张培正 |
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| 作者单位： | 山东农业大学食品科学系, |
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| 摘 要： | 根据多酚氧化酶的特性，通过正交试验设计并采用国内先进的低温气流膨化技术，获得脱水苹果片的非硫钝酶工艺。
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| 关 键 词： | 多酚氧化酶褐变低温膨化干燥 |
Study on processing of non-sulfites as inhibitors for dehydrated apple chips |
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| Shi Qilong et al..Study on processing of non-sulfites as inhibitors for dehydrated apple chips[J].Science and Technology of Food Industry,2001(2):50-51. |
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| Authors: | Shi Qilong |
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| Affiliation: | Shi Qilong et al. |
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| Abstract: | In this paper,the optimum inhibiting process of fresh apple chip with non\|sulfites as inhibitors has been found by orthogonal experiments according to properties of PPO and utilizing low temperature explosion\|puffing technology. |
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| Keywords: | PPO browning low-temperature explosion-puffing drying |
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