摘要
以柠檬酸、氯化钠、乙二胺四乙酸二钠、D-异抗坏血酸钠对鲜切苹果进行独立及复合护色处理。结果表明,4种试剂复合的效果优于单独处理,采用L16(45)正交试验,利用各种护色剂的协同作用,得到一种替代亚硫酸盐的新型复合护色液:1.00%柠檬酸+0.80%氯化钠+0.16%乙二胺四乙酸二钠+0.50%D-异抗坏血酸钠。
The independent and combined reagent treatment of citric acid,sodium chloride,EDTA-2Na,sodium D-isoascorbate on fresh-cut apple were studied.The results showed that the effect of compounds with 4 reagents was the best,the optimum compound reagent for color-protection of fresh-cut apple was a mixture of 1.0% citric acid,0.8% sodium chloride,0.16% EDTA-2Na and 0.5% sodium D-isoascorbate.
出处
《中国食物与营养》
2011年第7期58-60,共3页
Food and Nutrition in China
基金
现代农业产业技术体系建设专项资金项目资助(项目编号:CARS-28)
关键词
复合护色液
鲜切苹果
褐变
compound reagent
fresh-cut apple
browning
