摘要
实验采用色差法,以Y值(总反射度)为指标比较了不同浓度的护色剂对苹果的护色效果,确定了优化的苹果酶促褐变抑制方法:苹果在切块过程中用1.5%NaCl+0.05%Vc溶液浸渍15min。
According to the Y value(reflectance) by chromatic aberration test, anti-browning efficiency of various reagents were compared, optimal technology was selected to be: soaking apple cuts in 1.5 % NaCI and 0.05 % Vc solution for 15 minutes.
出处
《食品研究与开发》
CAS
北大核心
2006年第3期32-34,共3页
Food Research and Development
关键词
护色
苹果
褐变
protection color
apple
browning