摘要
介绍了葡萄糖氧化酶作为果汁保鲜剂的作用机理及对果汁品质的影响,通过对在果汁中加入葡萄糖氧化酶进行抗氧化及抑制褐变实验,证明葡萄糖氧化酶可有效防止果汁氧化及抑制果汁褐变,对延长产品的保质期和保持果汁风味具有明显效果。同时葡萄糖氧化酶与增效剂联合使用,抗氧化和抑制褐变效果更好。
The mechanism of glucose oxidase as an biologica deoxidase and the effect of oxygen on fruit juice was introduced. The deoxidation of the glucose oxidase in fruit juice was detected to study the effect of it on the fiavor. The result indicated that the glucose oxidase could resistented oxidation and inhibited brown stain in the fruit juice,improved the quality of the fruit juice, at the same time, the shelflife of the fruit juice was prolonged.
出处
《中国食品添加剂》
CAS
2005年第1期77-79,共3页
China Food Additives
