食品科学 ›› 2002, Vol. 23 ›› Issue (8): 101-105.
• 工艺技术 • 上一篇 下一篇
莫开菊, 罗祖友, 汪兴平, 张驰
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MO Kai-Ju, LUO Zu-You, WANG Xing-Ping, ZHANG Chi
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摘要： 分析了生姜和糟姜的变色现象,认为变色的主要原因是酚类物质的氧化。加入蔗糖调味及使用过量的抗坏血酸会导致贮藏后期的羰氨反应,加剧变色。针对褐变成因,糟姜护色的途径是脱氧。采用阻气性好的包装容器-铝箔复合袋,添加适量的抗氧化剂0.02%的抗坏血酸和络合剂-0.025%的2Na-EDTA,可获得良好的护色效果,保质期可达6个月。
关键词: 生姜, 糟姜, 多酚, 褐变, 护色技术
Abstract: Discoloration of ginger and zao-ginger (zao-pickled with grains) was studied in this paper. It was demonstrated thatthe main reason of discoloration was due to the phenols oxidation. Adding sucrose and excess ascorbic acid could intensify theMaillard reaction,with the result of discoloration during later period of storage. According to this reason of browning, theapproach to keeping Zao-gingers color was to deprive the effect of oxygen. In the experiment, the bag of compound alumimumfoil that could well prevent air from entering was chousen to pack zao-ginger. The results showed a shelf-life of 6 months.
Key words: Ginger , Zao-ginger , Phenols , Browing , Color-keeping technology
莫开菊, 罗祖友, 汪兴平, 张驰. 风味糟姜的护色技术研究[J]. 食品科学, 2002, 23(8): 101-105.
MO Kai-Ju, LUO Zu-You, WANG Xing-Ping, ZHANG Chi. [J]. FOOD SCIENCE, 2002, 23(8): 101-105.
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