柠檬干片高效褐变抑制剂筛选  

Selection of High Effective Combination of Browning Control Inhibitors for Lemon Dryslics

作　　者：曾顺德[1] 张超[1] 张迎君[2] 武峥[2] 

机构地区：[1]重庆市农业科学院农产品贮藏与加工研究所,重庆401329 [2]重庆市农业科学院果树研究所,重庆401329

出　　处：《食品科学》2008年第5期212-213,共2页Food Science

摘　　要：检测了几种天然、安全的褐变抑制剂对柠檬干片褐变抑制效果的影响,并就柠檬干片褐变抑制剂配方进行探索,结果显示0.25%L-Cys结合0.20%肉桂酸及0.50%EDTA-2Na可显著抑制柠檬干片的褐变。In this study, the natural and safe inhibitors applied to lemon dryslices was studied. It showed that the most effective inhibitor combinations for controlling the browning of lemon dryslices based on orthogonal test are 0.25% L-cysteine＋0.20% Cinnamic acid＋0.50% EDTA-2Na, and the selected combination can inhibit the browning of lemon dryslices significantly.

关 键 词：柠檬干片 褐变抑制剂筛选 效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]