藕汁褐变反应及其控制

Browning Reaction of Lotus Root Juice and Its Control

分析了藕汁的褐变反应及其机制,并在试验研究的基础上,结合藕汁饮料生产工艺和特点,提出了控制褐变反应的具体措施。

This paper discussed the browning reaction of lotus root juice and its mechanism. Based on the experiments, detailed measures are proposed to control the browning reaction in the processing of lotus root juice.