摘要
对甜玉米粒烫漂护色条件进行了研究。结果表明:以0.08%NaCl+0.03%VC+0.06%柠檬酸配制护色液,进行护色处理,护色效果佳。烫漂温度在90℃,时间为10min,料水比为1∶4.5时能最大限度地保证其品质。过氧化物酶活性与烫漂时间关系最大,其次是烫漂温度,与料水比的关系不显著。
The processing of scalding and color protection for sweet corn kernels were studied in the paper. It indicated that sensorial quality of sweet corn kernels had been maintained well when coloring protected in 0.08% NaCl ＋0.03%Vc ＋ 0.06% lemon acid and scalded in 90℃ for 10min and the ratio of material to water = 1 ：4.5. According to the study,the time,scalding temperature and the ratio of material to water were the main factors that affect the POD activity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期275-276,共2页
Science and Technology of Food Industry
关键词
甜玉米粒
护色
烫漂
sweet corn kernels
color protection
scalding
