摘要
通过测定不同干制温度时葛根原料中的多酚氧化酶 (简称PPO)的酶活力和过氧化物酶 (简称PO)的酶活力 ,发现在热风温度为 5 5℃下干制时 ,物料中两者的酶活均较低。在干制前 ,采用经济和无慢性残留的复合护色液对切分成型后的半成品进行预处理 。
The activity of polyphenol oxidase (PPO) and peroxidase (PO) in the root of pueraria lobate ohwi were researched in different temperature of drying. It was found that the activation of these enzymes were lower in drying process under 55℃. Before drying, the econmical and safety agents solution (citric acid,sodium chloride,calcium chloride) was used for protecting the original color of pueraria lobate ohwi root. This method can keep the dried merchandise with natural white color.
出处
《粮食与饲料工业》
CAS
2001年第8期41-42,共2页
Cereal & Feed Industry
关键词
葛根
干制
护色
酶活
色泽控制
药用
食用
pueraria lobate ohwi root
drying
color-preserving
enzyme vitality
