不同有机酸对鲜湿面护色效果的影响  

INFLUENCES OF DIFFERENT ORGANIC ACIDS ON COLOR PROTECTION EFFECT OF FRESH NOODLES

作　　者：李华[1] 韩金玉[1] 陆启玉[1] 屈凌波[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2014年第6期41-44,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家"十二五"科技支撑计划项目(2012BAD37B004)

摘　　要：选择抗坏血酸、柠檬酸、异抗坏血酸和植酸为试验材料,通过添加不同剂量有机酸及其混剂并在不同时间观察鲜湿面的白度变化,筛选适合控制鲜湿面褐变的有机酸.结果表明,0.4%抗坏血酸+0.2%柠檬酸在一定时间内能有效地抑制鲜湿面褐变反应,所得鲜湿面感官品质较好.In order to select an organic acid suitable for inhibiting browning of flesh noodles, we added different doses of a few kinds of organic acids, i.e. ascorbic acid, citric acid, erythorbic acid and phytic acid, separately or their mixture into fresh noodles and observed the whiteness of the flesh noodles at different time. The results showed that the mixture of 0.4% ascorbic acid and 0.2% citric acid could effectively inhibit browning of flesh noodles in a certain period of time; and the flesh noodles with the mixture had good sensory quality.

关 键 词：鲜湿面 护色 有机酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]