| 苹果汁加工过程中非酶褐变因素及其控制 |
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| 引用本文： | 马霞 林炳芳. 苹果汁加工过程中非酶褐变因素及其控制[J]. 山东轻工业学院学报, 1998, 12(4): 32-36,40 |
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| 作者姓名： | 马霞 林炳芳 |
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| 作者单位： | [1]山东轻工业学院食工系 [2]南京农业大学食品科技学院 |
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| 摘 要： | 苹果汁加工过程中非酶褐变的因素很多。本文通过向果浆中添加果胶酶，减压浓缩，降低加热温度和缩短加热时间等措施，均达到减轻非酶褐变的目的。
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| 关 键 词： | 苹果汁 非酶褐变 加工 果胶酶 褐变 |
Factors Affecting Nonenzymatic Browning of Apple Juice during Processing and Controlling |
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| Ma Xia. Factors Affecting Nonenzymatic Browning of Apple Juice during Processing and Controlling[J]. Journal of Shandong Institute of Light Industry(Natural Science Edition), 1998, 12(4): 32-36,40 |
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| Authors: | Ma Xia |
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| Abstract: | There are many factors affecting NEB of Apple Juice during processing.Through each of the measures of treatment with pectinase,vacuum concentrate,lower thermal temperature and shorter thermal time,NEB have been decreased. |
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| Keywords: | Apple Juice Nonenzymatic Browning |
| 本文献已被 CNKI 维普 等数据库收录！ |
