摘要
对草莓粉非酶褐变的抑制及抗结块性进行了研究,结果表明:添加适量的亚硫酸氢钠、采用内置干燥剂的阻湿阻氧好的保鲜袋包装、在低温低湿条件下贮藏,对草莓粉非酶褐变具有很好的抑制作用;添加硬脂酸镁1.0%、微晶纤维素0.5%、硅胶0.5%,对草莓粉具有很好的抗结块作用。
the restrain of non-enzymatic browning and anti-agglomeration of strawberry powder is investigated in this essay, the result shows: adding right amount of sodium bisulfite; adopting moisture and oxygen proofing package placed with desiccating agent and stored at low temperature and moisture ,show great effect on restraining of non-enzymatic browning of strawberry power;, adding magnesium stearate 1.0 %, avicel 0.5 %, silica gel 0.5 %, have good effect on.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期118-120,共3页
Food Research and Development
基金
安徽省教育厅自然科学重点科研项目(2004KJ310ZD)
关键词
草莓粉
非酶褐变
结块性
strawberry power
non-enzymatic browning
agglomeration