甘薯饮料褐变抑制工艺的研究  

Study on Brown-restraining Technics of Sweet Potato Beverage

作　　者：陈伟[1] 

机构地区：[1]辽宁经济职业技术学院,辽宁沈阳110122

出　　处：《食品研究与开发》2012年第10期187-190,共4页Food Research and Development

摘　　要：通过添加褐变抑制剂和微波结合灭酶对甘薯饮料色泽进行保护,效果较好。以吸光度为衡量指标,对柠檬酸、VC、植酸的影响进行单因素和正交试验,得到最佳褐变抑制的工艺条件:柠檬酸用量为0.40%,VC用量为0.035%,植酸用量为0.020%,浸泡3 h,490 W微波60 s。The article studied the method of protecting colour of sweet potato beverage by appending brownrestraining reagent and microwave for destroying the enzyme＇s activity, and the effect was good. We did the single factor and orthogonal test by using citric acid, Vc, phytic acid. We determined the absorbency and get the best brown-restraining technics condition that was using the citric acid whose concentration is 0.40 %, Vc whose concentration was 0.035 %, phytic acid whose concentration is 0.020 % in the process of fixation. The time was 3 h and then put them in the 490 W microwave for 60 s. soaking

关 键 词：甘薯 褐变抑制 微波 酶抑制剂 工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]