摘要
腊八豆熟食的褐变是多因素影响的结果,经正交试验表明,添加L-半胱氨酸(L-Cys)0·10%、柠檬酸(CA)0·3%和乙二胺四乙酸二钠(EDTA-2Na)0·04%三种抗氧化剂对腊八豆熟食的褐变较好的抑制作用,并采用铝箔袋真空包装,腊八豆熟食产品的抑制褐变时间可达到产品货架期90d的要求。
It is multifactor result that Labadou is brown. The suitable craft can control the browning of Labadou. Through the orthogonal test, the optimal ratio of three antioxidants is： L - Cys 0. 1%, CA 0. 3%, EDTA - 2Na0.04%. The product, which is with the optimal ratio of three antioxidants and vacuum packaging with aluminum foil film, can store 90d.
出处
《中国食品添加剂》
CAS
2006年第6期139-142,84,共5页
China Food Additives
关键词
腊八豆
褐变
抗氧化剂
Labadou
browning
antioxidants
