彻底消除莲藕汁梨汁等果汁的酶促褐变

Completely eliminating enzymatic browning in lotus root and pear juices

论述了果汁酶促褐变的原理抑制方法。具体介绍了VB-Na抗氧剂在莲藕汁、梨汁中的使用方法。

The principle of enzymatic browning in juices and some inhibition methods concerned were described. Specifically, the use of VB-Na in lotus root and pear juices was introduced for eliminating enzymatic browning.