摘要
采用多种防褐变试剂对香蕉片进行护色实验,详细研究了柠檬酸、抗坏血酸、偏重亚硫酸钠和NaCl等在不同质量分数和不同浸泡处理时间下对产品的防褐变效果。研究发现,质量分数0.05%的偏重亚硫酸钠和质量分数1.6%的NaCl溶液抗褐变效果最好。
Many agents of preventing brown were used in the color protect experiments of banana slice. The effects of some chemical treatment, such as citric acid, ascorbic acid, sodium disulfite and sodium chloride in different concentration and treating times on browning inhibition of banana slice were studied. It showed that the color of banana slice was well protected in 0.05% sodium disulfite and 1.6% sodium chloride.
出处
《农产品加工（下）》
2010年第3期82-83,89,共3页
Farm Products Processing
关键词
香蕉片
防褐变
工艺
banana slice
anti-browning
technology
