猕猴桃片非硫护色工艺研究  

Study on technology of non-sulfites color protection of kiwifruit slice

作　　者：房星星[1] 吕晓东[1] 

机构地区：[1]陕西师范大学,陕西西安710062

出　　处：《粮油食品科技》2008年第1期51-52,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：根据猕猴桃的褐变机理,选择不同浓度的褐变抑制剂,通过正交试验设计并采用国内先进的低温气流膨化干燥技术,获得猕猴桃片的最佳非硫护色工艺。Different consistence of browning inhibitors are chosen to make the test. The optimum technology of non-sulfites color protection for processing kiwifruit slice was obtained by orthogonal experiment and low-temperature explosion-puffing drying technology which is an advanced one in china.

关 键 词：褐变 低温膨化干燥 非硫护色 

分 类 号：TS205[轻工技术与工程—食品科学]