| 芦荟制品的酶促褐变及其控制措施 |
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| 引用本文： | 钱和,刘长虹,张添. 芦荟制品的酶促褐变及其控制措施[J]. 食品科学, 2002, 23(10): 53-57 |
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| 作者姓名： | 钱和 刘长虹 张添 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 分析了芦荟制品酶促褐变机理，研究了加工过程，pH、温度、贮存时间等因素对芦荟制品酶促褐变的影响，总结了控制芦荟制品酶促褐变的主要方法，如热处理、酸处理、亚硫酸盐或其它化学试剂处理、隔绝或除去氧气等。
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| 关 键 词： | 芦荟制品 酶促褐变 温度 pH 贮存时间 控制措施 保健食品 |
Enzymatic Browning of Aloe Product and its Control Methods |
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| Qian He et al.. Enzymatic Browning of Aloe Product and its Control Methods[J]. Food Science, 2002, 23(10): 53-57 |
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| Authors: | Qian He et al. |
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| Affiliation: | Qian He et al. |
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| Abstract: | The mechanism of enzymatic Browning of Aloe product was analysed.The factors which affected enzymatic browning,for example,process conditions,pH,temperature,stockpile time,and so on,were studied.The principal methods,like heat treatment,acid treatment,sulphite and other chemicals treatments,isolation or removing oxygen methods,were discussed. |
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| Keywords: | Aloe Enzymatic browning Temperature pH Stockpile time Controlling measure |
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