摘要
根据抑制和破坏多酚氧化酶活力来有效防止牛蒡褐变的原理,研究了酸化剂的种类、酸浓度、以及盐类对产品色泽和硬度的影响,确定了pH值、柠檬酸浓度、六偏磷酸钠浓度为主要影响因素。
According to the principle of lowering and destroying polyphenolox-idase activity to prevent burdock from browning effectively, the effects of the sorts of acid, concentrations of acid and several salts on the color and hardness of the product were investigated. The pH value and concentrations of citris and soldium metaphosphate were proved to be important factors.
出处
《食品与机械》
CSCD
1997年第1期27-28,共2页
Food and Machinery
