摘要
研究杏的无硫护色工艺。结果表明:杏片的厚度、护色工艺影响护色效果。将4mm-5mm杏片浸泡于0.3%β-环状糊精+0.2%葡萄糖酸锌复合液中,热烫2min,经此处理的杏片仍保持杏原有的橙黄色,具有良好的感官效果。为了防止破碎的杏浆料的褐变,采用90℃下热烫2min以钝化多酶氧化酶(PPO),防止有酶参与的酶促褐变。
Apricot processing technology of antibrowning without sulphite was studied.The results showed that the thickness of apricot slice,the processing of treatment affected the antibrowning effect. The complex liquor of 0.3 % β-cyclodextrin and 0.2 % zinc gluconate were effect on controlling 4 mm-5mm apricot brown after blanching 2 min. And the apricot slice stilll keep its orange yellow in color and get good sense effect after this treatment. To controll browning of fragmentized apricot juice, PPO activity was inactive after 2 min at temperature of 90℃.
出处
《食品研究与开发》
CAS
北大核心
2008年第10期77-80,共4页
Food Research and Development
关键词
杏
无硫护色
褐变
apricot
antibrowning without sulphite
browning
