杏加工产品非硫护色工艺的研究

Study on apricot products technological process with non-sulfites as inhibitors

根据多酚氧化酶的特性对杏产品的护色进行了研究,结果表明:在杏加工过程中添加1.5%的Vc,0.25%的柠檬酸,0.2%的ZnCl2,能起到良好的护色效果。

Studies were carried out to optimize browning inhibition of fresh apricot products with non-sulfites as inhibitors according to the properties of PPO.The result showed that adding Vitamin C 1.5%,Citric Acid(0.25%) and ZnCl_2 0.2% during apricot processing can achieve good results.