甜面酱在加工贮存销售时褐变的预防

Preventing brown change when sweet brown sauce is processen,stored and sold

通过添加无水亚硫酸钠、无水氯化钙、维生素C、控制灭菌温度 ,抑制面酱在加工、贮存。

By way of adding sodium sulfite anhydrous,calcium chloride anhydrous and vitamin C,control the temperature of sterilization,restrain the brown change when the brown sauce is processed stored and sold.