摘要
根据多酚氧化酶及褐变基质多酚类物质的特性,通过正交试验并采用低温真空干燥技术,获得脱水苹果脆片的无硫护色工艺。结果表明:经过0.40%ZnCl2、0.05%抗坏血酸、0.20%柠檬酸、1.00%NaCl的浸渍处理,能使产品达到理想的护色效果。
In this paper, the optimum inhibiting process of fresh apple chip with non-sulfites as inhibitor was studied with the orthogonal experiments according to property of PPO and low temperature explosion-puffing technology. The results showed that the best color- nlaintaiuing condition was 0.40 % ZnCl2,0.05 % Vc,0.20% citric acid and 1.00 % NaCl.
出处
《安徽农业科学》
CAS
北大核心
2007年第9期2733-2734,共2页
Journal of Anhui Agricultural Sciences
关键词
多酚氧化酶
褐变
无硫护色
脱水
PPO
Browning
Color-maintaining with non-sulfites as inhibitor
Dehydration
