摘要
对盐渍头腌制过程中与变色有关的Vc、氨基酸、多酚氧化酶和过氧化物酶活性等成分的变化过程进行了测定,从而分析出盐渍头变色的可能机理是以美拉德褐变为主,酶促褐变对色泽的影响可以忽略不计,以低盐乳酸发酵,降低pH值的方法进行护色是最好的防止变色措施,它对盐渍头的生产工艺控制具有一定的指导意义。
This paper studied on coloring mechanism of salted Chinese Onion process, determined Vc, Amino acid, PPO and SOD of the process and analyzed the possible mechanism: Maillard reaction is the main non-enzymatic browning, the subtle enzymatic browning effect on color could not be taken into consideration, and the low salt fermentation could provide a method of coloring avoided, which will have a direction on the technology control and process management of salted Chinese Onion.
出处
《渝州大学学报（自然科学版）》
2002年第4期15-19,共5页
Journal of Yuzhou University(Natural Sciences Edition)
