杏加工产品非硫护色工艺的研究  

Study on apricot products technological process with non-sulfites as inhibitors

作　　者：张珍[1] 

机构地区：[1]甘肃农业大学食品科学与工程系,甘肃兰州730070

出　　处：《粮油食品科技》2004年第4期27-28,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：根据多酚氧化酶的特性对杏产品的护色进行了研究,结果表明:在杏加工过程中添加1.5%的Vc,0.25%的柠檬酸,0.2%的ZnCl2,能起到良好的护色效果。Studies were carried out to optimize browning inhibition of fresh apricot products with non-sulfites as inhibitors according to the properties of PPO.The result showed that adding Vitamin C 1.5%,Citric Acid(0.25%) and ZnCl_2 0.2% during apricot processing can achieve good results.

关 键 词：杏加工产品 非硫护色工艺 多酚氧化酶 褐变 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]