摘要
随着马铃薯加工技术的不断改进,马铃薯食用、保健以及加工的价值越来越受到人们的重视,为了解决马铃薯在加工过程中一直受到褐变的困扰,避免其影响马铃薯加工产品的品质,从而降低马铃薯经济价值,对加工产品产生褐变现象的原因进行了总结。
With the development of processing technology of potato,the food,health care and manufacturing value of food have been paid more and more attention.In order to solve the browning of potato during processing,avoid the effect on the quality of potato products and reduce the economic value,the browning of the processed products produced was summarized,which was very significant for the development of potato processing industry.
出处
《黑龙江农业科学》
2014年第11期121-123,共3页
Heilongjiang Agricultural Sciences
关键词
马铃薯
酶促褐变
非酶褐变
影响因素
potato
enzymatic browning
non-enzymatic browning
influence factors
