脱水苹果脆片无硫护色工艺的研究  

Study on Processing Technique of Dehydroted Apple Chip with Non-sulfites as Inhibitors

作　　者：马立安[1] 王辰[1] 陈芳[1] 丁志峰[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《安徽农业科学》2007年第9期2733-2734,共2页Journal of Anhui Agricultural Sciences

摘　　要：根据多酚氧化酶及褐变基质多酚类物质的特性,通过正交试验并采用低温真空干燥技术,获得脱水苹果脆片的无硫护色工艺。结果表明:经过0.40%ZnCl2、0.05%抗坏血酸、0.20%柠檬酸、1.00%NaCl的浸渍处理,能使产品达到理想的护色效果。In this paper, the optimum inhibiting process of fresh apple chip with non-sulfites as inhibitor was studied with the orthogonal experiments according to property of PPO and low temperature explosion-puffing technology. The results showed that the best color- nlaintaiuing condition was 0.40 % ZnCl2,0.05 % Vc,0.20% citric acid and 1.00 % NaCl.

关 键 词：多酚氧化酶 褐变 无硫护色 脱水 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]