马铃薯加工中褐变的研究进展  

Research Progress of Browning in Potato Processing

作　　者：朱新鹏[1,2] 胡恒[1] 

机构地区：[1]安康学院农学与生命科学学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《农产品加工（创新版）（中）》2013年第2期60-62,共3页Farm Products Processing

基　　金：陕西省科技发展计划项目(2012K02-14);安康学院科研专项(AYQDZR201105)

摘　　要：马铃薯褐变的原因有非酶褐变和酶促褐变,加工中引起褐变的主要原因是酶促褐变。综述了马铃薯酶促褐变的特性和褐变抑制剂的研究进展,在生产中抑制褐变可将不同方法结合使用,如水洗、热处理、酸处理、添加褐变抑制剂等,抗褐变效果会更好。The reason of potato browning is non-enzymatic browning and enzymatic browning, which is mainly caused by the enzymatic browning during the processing. This paper summarizes research progress of the characteristics of the potato enzymatic browning and browning inhibitors. Different methods can be used in combination to restrain browning, such as water washing, heat treatment, acid treatment, adding browning inhibitors and so on, the effects will be better.

关 键 词：马铃薯 酶促褐变 褐变抑制剂 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]