摘要
采用中心组合设计考察了半胱氨酸、抗坏血酸、柠檬酸、氯化钠的复合作用对姬菇产品褐变度的影响。响应面分析结果显示,护色剂复合作用对姬菇产品褐变度的影响程度依次为,抗坏血酸>L-半胱氨酸>柠檬酸>氯化钠,复合护色剂的最优组合为,0.12%L-半胱氨酸、0.24%抗坏血酸、0.60%柠檬酸和0.75%氯化钠。
The objective of this research was to evaluate the combined effect of L-cys, VC, VA and NaCl on browning of Pleurotus cornucopiae by using central composite design. The results of response surface analysis showed that the importance of the color protective agents for inhibiting Pleurotus cornucopiae browning was as follows： VC〉L-cys〉VA〉NaCl, and the optimum combination was 0.12% L-cys, 0.24% VC, 0.60%VA and 0.75% NaCl.
出处
《食品工业》
CAS
北大核心
2009年第1期46-48,共3页
The Food Industry
基金
成都市科技攻关计划项目(06GGYB668NC-030)
关键词
姬菇
护色剂
复合作用
褐变度
响应面分析
pleurotus cornucopiae
color protective agent
combined effect
browning degree
response surface analysis
