| 抗氧化剂对腊八豆熟食褐变的控制 |
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| 引用本文： | 夏岩石,夏延斌,蒋立文. 抗氧化剂对腊八豆熟食褐变的控制[J]. 中国食品添加剂, 2006, 0(6): 139-142,84 |
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| 作者姓名： | 夏岩石 夏延斌 蒋立文 |
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| 作者单位： | 1. 湖南科技学院生物工程与化学系,永州,425006
2. 湖南农业大学食品科技学院,长沙,410128 |
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| 摘 要： | 腊八豆熟食的褐变是多因素影响的结果，经正交试验表明，添加L-半胱氨酸（L—Cys）0.10％、柠檬酸（CA）0．3％和乙二胺四乙酸二钠（EDTA-2Na）0．04％三种抗氧化剂对腊八豆熟食的褐变较好的抑制作用，并采用铝箔袋真空包装，腊八豆熟食产品的抑制褐变时间可达到产品货架期90d的要求。
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| 关 键 词： | 腊八豆 褐变 抗氧化剂 |
| 文章编号： | 1006-2513(2006)06- |
| 收稿时间： | 2006-08-09 |
| 修稿时间： | 2006-08-09 |
Controlling brown of cooked Labadou by antioxidants |
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| XIA Yan-shi,XIA Yan-bin,JIANG Li-wen. Controlling brown of cooked Labadou by antioxidants[J]. China Food Additives, 2006, 0(6): 139-142,84 |
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| Authors: | XIA Yan-shi XIA Yan-bin JIANG Li-wen |
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| Affiliation: | 1. Department of Life Science and Chemical Engineering, Hunan University of Science and Engineering Yongzhou 425006 ; 2.College of Food Science and Technology, Agriculture University of Hunan, Changsha 410128 |
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| Abstract: | It is multifactor result that Labadou is brown.The suitable craft can control the browning of Labadou.Through the orthogonal test,the optimal ratio of three antioxidants is:L-Cys 0.1%,CA 0.3%,EDTA-2Na0.04%.The product,which is with the optimal ratio of three antioxidants and vacuum packaging with aluminum foil film,can store 90d. |
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| Keywords: | Labadou browning antioxidants |
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