防褐变剂在混浊梨汁加工过程中的应用  

Application of Anti-browning Agents of Processing of Cloudy Pear Juice

作　　者：赵光远[1] 李娜 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]漯河市食品工业学校,漯河450000

出　　处：《保鲜与加工》2006年第4期24-27,共4页Storage and Process

摘　　要：将可用于食品的几种防褐变剂在梨破碎时加入,观察其对梨浆和梨鲜榨汁的防褐变效果以及相互之间的协同作用。结果表明,半胱氨酸、抗坏血酸、曲酸、氯化钠和氯化钙均是较好的防褐变剂。果浆脱气可减缓其褐变;减小果汁及果浆与空气接触面以防止褐变。Some anti-browning agents were added crushed pears into to study their ability of anti-browning effects. The resucts showed that cysteine, ascorbic acid, kojic acid. NaCl and CaCl2 are all effective inhibitors of enzymatic browning. Removing the gas in fruit puree could delay its enzymatic browning and reducing the time exposure of juice and puree to air also inhibit enzymatic browning.

关 键 词：混浊梨汁 酶促褐变 抑制 褐变抑制率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]