甘薯饮料褐变抑制方法的研究  

Research on the Prevention of Brown Stain in Sweet Potato Beverage

作　　者：陈伟[1] 王立男[2] 朱艳[1] 

机构地区：[1]辽宁经济职业技术学院,沈阳110122 [2]沈阳市粮食局,沈阳110003

出　　处：《农业科技与装备》2011年第1期12-14,共3页Agricultural Science & Technology and Equipment

摘　　要：拟应用添加几种酶抑制剂和微波结合法灭酶,从而抑制甘薯饮料褐变。在浸泡3h、490W微波60s条件下,以420nm处的吸光度为衡量指标进行试验,选择出此方法适合的酶抑制剂。供试验的酶抑制剂包括柠檬酸、草酸、维生素C、L-半胱氨酸、植酸。试验筛选出的酶抑制剂为柠檬酸、VC、植酸。Enzyme inhibitors together with microwaves are adopted to prevent and restrain brown stains in sweet potato beverage. Aborbanee of 420 nm is used as the measure gauge to conduct experiments after three hours soakage and 490 W microwave for 60 s to se- lect the suitable enzyme inhibitors. The enzyme inhibitors in the experiments include citric＂ acid, oxalic acid, vitamin C, L- sulfoaminolaetie acid and phytic acid. The chosen enzyme inhibitors through the experiments are citric acid, vitamin C and phytic acid.

关 键 词：甘薯 褐变抑制 微波 酶抑制剂 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]