摘要
将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中,利用复合磷酸盐中各组分的协同作用,既能有效防止酶促褐变,又能解决叶绿素褐变问题。结果表明:复合磷酸盐添加剂(磷酸盐∶维生素C∶柠檬酸)的最佳配比为0.4%∶0.04%∶0.8%,最适用量(复合磷酸盐水溶液∶鲜切青苹果)为100mL∶100g且温度15℃保鲜效果最佳,而且使用量均低于食品添加剂使用卫生标准GB2760-1996的用量要求。
This thesis studied the fresh-keeping effects of food additives named mixed phosphates on fresh-cut blue apples. It can not only prevent effectively the enzyme browning, but also solve the chlorophyll browning problem, by various components synergism in the compound phosphate The results indicated that the best combined ratio of mixed phosphates （phosphates： Vitamin C： Citric acid） was 0. d percent： 0.04 percent： 0. 8 percent, the best quantity （mixed phosphates solution： fresh-cut blue apples） was 100mL： 100g and the temperature of the water was 15℃, the result was the best for fresh-keeping, and they lower than the request of the national food additives standard （GB2760 - 1996） on dosage.
出处
《中国食品添加剂》
CAS
2008年第2期144-147,共4页
China Food Additives
关键词
复合磷酸盐
食品添加剂
鲜切苹果
酶促褐变
叶绿素
mixed phosphates
food additives
fresh - cut blue apples
enzyme browning
chlorophyll
