| 加工魔芋粉褐色素控制研究进展及问题 |
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| 引用本文： | 尹娜,温成荣,叶伟健,孙中琦,庞杰. 加工魔芋粉褐色素控制研究进展及问题[J]. 粮食与油脂, 2013, 0(4): 48-51 |
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| 作者姓名： | 尹娜 温成荣 叶伟健 孙中琦 庞杰 |
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| 作者单位： | 福建农林大学食品学院 |
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| 基金项目： | 国家自然科学基金资助(31071518);福建省自然科学基金资助(2011J0101) |
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| 摘 要： | 色素对食品加工品质具有重要影响,如何对其进行控制以保证产品色泽、性能等品质是研究重点。针对魔芋粉加工中产生褐色素问题,该文综述对褐色素控制研究进展及存在问题,并对其研究方向提出展望和建议,以期为食品色素研究、提高产品品质提供参考。
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| 关 键 词： | 魔芋 褐色素 色素 |
Research advances on control of brown pigment and its problems in processing of konjac flour |
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| YIN Na,WEN Cheng-rong,YE Wei-jian,SUN Zhong-qi,PANG Jie. Research advances on control of brown pigment and its problems in processing of konjac flour[J]. Cereals & Oils, 2013, 0(4): 48-51 |
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| Authors: | YIN Na WEN Cheng-rong YE Wei-jian SUN Zhong-qi PANG Jie |
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| Affiliation: | (College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China) |
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| Abstract: | The pigment has an important impacts on the processing qualities of the food.How it can be controlled to ensure the color,performance and other product qualities was the focus of the study.For the problems of brown pigment in the konjac flour processing,this paper reviewed the research progress and the problems of the control of the brown pigment,and some prospects and advises were presented to the study of the pigment in food. |
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| Keywords: | konjac brown pigment pigment |
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