银条加工中烫漂护色工艺的研究  

Study on Discoloration-preventing of Stachys Floridana Schuttl ex Benth

作　　者：郭香凤[1] 史国安[1] 向进乐[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品科学》2007年第9期222-225,共4页Food Science

基　　金：河南科技大学校科研基金项目(13470024)

摘　　要：本研究以银条(Stachys Floridana Schutl.ex Benth.)为实验材料,以成品的褐变度为指标,对银条加工中烫漂护色工艺参数进行了研究。实验结果表明:在95℃烫漂温度下,烫漂3.0min,最佳褐变抑制剂组合为0.05%L-cys、0.05%VC、1%CA,产品的外观色泽洁白;不同抑制剂抑制银条褐变作用的顺序是CA>L-cys>VC。The technology parameters of inhibiting on browning of the Stachysfloridana Schuttl ex Benth were evaluated, which based on the browning index. The results showed that at 95 ℃, 3 min processing for blanching time, the best combination of browning inhibitor based on orthogonal test was 0.05% L-cys＋0.05% VC＋1% CA, and the inhibiting order of the three factors was CA〉 L-cys 〉 VC.

关 键 词：银条 褐变 护色 褐变指数 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]