| 鲜切雪莲果防褐绿变工艺研究 |
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| 引用本文： | 蔡文韬,夏延斌,张音. 鲜切雪莲果防褐绿变工艺研究[J]. 现代食品科技, 2011, 27(4): 444-447 |
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| 作者姓名： | 蔡文韬 夏延斌 张音 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南长沙,410128 |
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| 摘 要： | 以雪莲果为试材,研究鲜切雪莲果防褐绿变的工艺.实验中比较了不同护色处理方法的护色效果,采用正交实验筛选出鲜切雪莲果的最佳组合护色条件,雪莲果最优组合防褐绿变的工艺为0.1%CaCl2,0.15%柠檬酸,浸泡30min,在.21℃下冻藏7d,未见褐变和绿变.
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| 关 键 词： | 鲜切雪莲果 护色剂 褐绿变 |
The Anti-green and Browning Technology for Fresh-cut Yacon |
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| CAI Wen-tao,XIA Yan-bin,ZHANG Yin. The Anti-green and Browning Technology for Fresh-cut Yacon[J]. Modern Food Science & Technology, 2011, 27(4): 444-447 |
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| Authors: | CAI Wen-tao XIA Yan-bin ZHANG Yin |
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| Affiliation: | (The College of Food Science and Technology Hunan Agricultural University,Changsha 410128,China) |
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| Abstract: | Yacon was as experimental material to study the anti-enzymatic browning and greening process.By comparing the different treatment effect of the color-protecting methods,the best color-protecting combination technology of fresh-cut Yacon was determined by orthogonal experiments as:0.1% calcium chloride,0.15% citric acid,and soaked time 30 min.The color is little changed at -21 ℃ in 7 days. |
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| Keywords: | fresh-cut yacon inhibitors greening and browning |
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