摘要
研究鲜切藕片在不同温度下的贮藏效果和柠檬酸护色效果,发现在4℃条件下贮藏的鲜切藕片其感官褐变出现较慢,可有效降低PPO酶活性。柠檬酸护色效果较为明显,护色30 min效果较好,其次是护色20 min,再次是10 min。
Through the study of fresh cut lotus root effect of storage at different temperatures and citric acid color protecting effect of fresh cut lotus root storage found at 4 ℃ under the condition of the sensory browning slower,can effectively reduce the activity of PPO enzyme. Citric acid color protecting effect is obvious,the color protection 30 min is better,followed by color protecting 20 min,then 10 min.
出处
《农产品加工》
2015年第3期43-44,46,共3页
Farm Products Processing
基金
宁波市重大科技攻关项目(2011C11018)
鄞州区科技局攻关项目(2011111)
关键词
鲜切藕片
贮藏温度
护色
品质
fresh cut lotus roots
storage temperature
color protection
quality
