摘要
纸形油菜在加工中很易发生酶促褐变,通过热烫与VC、柠檬酸、乙酸锌组合护色的L9(34)正交实验,以褐变度为指标,对油菜护色工艺进行了研究。实验结果表明:在100℃热烫2min后,再在褐变抑制剂组合0.10%VC、0.2%柠檬酸、0.02%乙酸锌中浸泡1h,取得了良好的护色效果。
Enzymatic browning was formed easily in paper-like cole processing. By scalding and VC, citric acid, zinc acetate combined color protection for the L9 （3^4 ） orthogonal experiment, the technology of cole color protection was studied and based on the browning degrees index. The results showed that after 2min 100℃ processing ,the cole color could be protected in the browning inhibitor for t h which contained 0.10% VC ,0.2% citric acid,0.02% zinc acetate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期158-159,162,共3页
Science and Technology of Food Industry
关键词
油菜
护色
褐变度
cole
color protection
browning degrees
