苹果汁酶促褐变抑制方法的比较  

Comparison of Inhibition Methods of Enzymatic Browning for Apple Juice

作　　者：唐贵芳[1] 赵秋艳[1] 乔明武[1] 宋莲军[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国农学通报》2008年第10期122-126,共5页Chinese Agricultural Science Bulletin

摘　　要：简述了苹果汁酶促褐变的机理,从物理、化学、生物等方面对当前苹果汁酶促褐变的抑制方法进行了比较,指出各种抑制方法的优缺点,进而提出苹果汁酶促褐变抑制方法的发展方向,为苹果汁加工业提供了理论和参考依据。In this paper, mechanism of enzymatic browning on apple juice and comparison of different inhibition methods with physical, chemical and biologic were summarized. Advantages and disadvantages of various of methods were pointed out. Finally, development prospects of solution for enzymatic browning were proposed. These can provide theory and reference basis for apple juice processing industry.

关 键 词：苹果汁 酶促褐变 抑制方法 比较 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]