影响醪糟褐变因素的分析  

The Analysis of Factors Affecting Browning in Fermented Glutinous Rice

作　　者：马丽莉[1] 姚开[1] 贾冬英[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《食品工业》2011年第3期56-58,共3页The Food Industry

摘　　要：醪糟的贮运及销售过程中易发生褐变,影响其食用价值和经济价值。论文对引起醪糟褐变的原因及其影响因素进行了分析。结果表明,非酶褐变是醪糟褐变的主要形式,pH、温度、光照等是导致其褐变产生的主要因素,通过控制这些因素将有效延缓或抑制醪糟褐变的发生。Browning of fermented glutinous rice during processing, storage and transportation, which affect its edible and economic value. The influence factors and reasons leading to the browning were studied in this paper. The results showed that nonenzymatic browning is the main form of browning, which was mainly influenced by pH value, light and temperature.

关 键 词：醪糟 褐变 影响因素 

分 类 号：TS262.4[轻工技术与工程—发酵工程]