| 胡萝卜脆片护色技术研究 |
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| 引用本文： | 董炎炎,程朝辉,何 艳 等.胡萝卜脆片护色技术研究[J].中国酿造,2014(4):120-123. |
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| 作者姓名： | 董炎炎 程朝辉 何 艳 |
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| 作者单位： | [1]上海应用技术学院香料香精技术与工程学院,上海200235 [2]上海绿晟实业有限公司,上海202156 |
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| 基金项目： | 上海市联盟计划（LM201343） |
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| 摘 要： | 果蔬在贮藏加工过程中极易产生褐变,直接影响果蔬品质、食用价值及商业价值。因此控制褐变对保持果蔬品质是十分必要的。以胡萝卜为研究对象,介绍了褐变的原理及相应的抑制褐变方法,期望对研究胡萝卜的护色及脆片加工提供参考。
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| 关 键 词： | 胡萝卜 脆片 褐变 护色技术 |
Development of color-protecting technology on carrots chips |
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| DONG Yanyan,CHENG Zhaohui,HE Yan,MA Xia.Development of color-protecting technology on carrots chips[J].China Brewing,2014(4):120-123. |
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| Authors: | DONG Yanyan CHENG Zhaohui HE Yan MA Xia |
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| Affiliation: | 1 (1.School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; 2.Shanghai L v Sheng Industrial Co., Ltd., Shanghai 202156, China) |
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| Abstract: | Browning happens easily during processing and storage of fruits and vegetables, which affects the quality, edible value and commercial value. Therefore it is essential to control browning to keep the quality of fruits and vegetables. This paper focused on the subject of carrot, introduced the browning theory and several color-protecting methods, to provide reference to the research of carrots and chips process of color-protecting. |
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| Keywords: | carrot chips browning color-protecting technology |
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