摘要
研究了多种控氧措施配合对杏脯贮存期酶褐变的防治效果。结果表明,采用真空煮制、真空干燥和真空包装配合,再辅以加工中抗氧化剂和硫处理的使用,能基本控制酶褐变,保持杏脯的固有色泽和品质。
ln the article the author uses multiform measures to restrict the oxygen in order to prevent and control enzymatic browning of preserved apricot during storage. The result indicates that the application of vacuum cooking, vacuum drying and vacuum packing assisted with antioxidant as well as sulfur treatment during processing could basically control enzymatic browning reactions and keep the original color and quality of preserved apricot.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第10期138-139,共2页
Science and Technology of Food Industry
关键词
杏脯
贮存期
酶褐变
控氧措施
防治效果
品质
control
the preserved apricot
the storage period
enzymatic browning reactions
