摘要
对水煮莲藕片的加工工艺进行了研究,特别针对非酶褐变关键步骤,应用不同浓度草酸、EDTA、抗坏血酸、曲酸和柠檬酸纳进行了试验。研究结果表明,在环境温度为25℃条件下0.1%的抗坏血酸和0.25%的柠檬酸钠作为汤汁对抑制非酶褐变有很好的效果。
In this paper the processing technology of the boiled lotus root slices wa s investigated,especially the nonenzy-matic browning.Five chemicals,including oxalic acid,EDTA,ascorbic a cid,kojic acid and sodiumcitrate we re tested on the boiled lotus root slices under vario us concentration.The results showe d that 0.1%ascorbic acid solution an d 0.25%sodium citrate solution both have an effective nonenzymatic antibrowning acti vity at room temperature about 25℃?
出处
《保鲜与加工》
CAS
2002年第3期12-14,共3页
Storage and Process
关键词
水煮莲藕片
工艺学
非酶褐变
产品质量标准
lotus root slices
nonenzymatic bro wning
processing technology
expl oration
