摘要
研究了不同护色剂对芦笋的护色效果。并通过单因素试验和正交试验,对芦笋的护色工艺进行了研究。确定最佳的无硫护色工艺为醋酸锌的质量分数0.25%,L-半胱氨酸的质量分数0.30%,碳酸钠的质量分数0.90%,柠檬酸的质量分数0.25%,对芦笋的护色效果最好。
The color protection effect of different color fixative on asparagus was studied.Single-factor experiment and orthogonal method was used to optimize the anti-browning technology.The optimum conditions of color protection were as follows： 0.25% zinc acetate,0.30% L-cysteine,0.90% sodium carbonate,0.25% citric acid as color-protecting agent,under these conditions,the color of asparagus juice was the best.
出处
《湖北农业科学》
北大核心
2011年第6期1247-1249,共3页
Hubei Agricultural Sciences
关键词
芦笋
无硫护色
褐变
asparagus
anti-browning without sulfur
browning
