甘薯果脯护色的试验研究  

Research of Color Protection of Preserved Sweetpotato

作　　者：杨金英[1] 王剑平[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029

出　　处：《农机化研究》2004年第1期177-179,共3页Journal of Agricultural Mechanization Research

基　　金：浙江省科技计划项目(991101043)

摘　　要：考察了抗坏血酸、植酸、柠檬酸、氯化钙和护色时间等因素对5mm厚度的甘薯片的PPO进行抑制的护色效果。结果表明,植酸、柠檬酸和氯化钙对PPO活性抑制极为显著。The effect of several color preservatives as ascorbic acid, citric acid, phytic acid and CaCl2 and hours of pervasion on the sweetpotato which with 5mm thickness were studied. The results indicated that the effects of phytic acid, citric acid and CaCl2 were the best distinct substance to control the function of PPO.

关 键 词：甘薯果脯 加工技术 护色工艺 酶促褐变现象 抗坏血酸 植酸 柠檬酸 氯化钙 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]