摘要
在莲藕汁加工过程中采用淀粉酶解工艺,有效解决了淀粉沉淀问题;同时针对加工工序褐变的 发生情况,提出了相关可行的护色方法。
The techology of α-amylase hydrolysis was applied in the process of lotus root juice, it inhibited the precipitation of starch, the browning of lotus root juice was also investigated and the suitable methods of prevent browning was provided.
出处
《食品工业》
北大核心
2004年第2期7-8,共2页
The Food Industry
