微生物发酵酸浆对马铃薯浆液的防褐研究

食品科学 ›› 1997, Vol. 18 ›› Issue (1): 32-37.

微生物发酵酸浆对马铃薯浆液的防褐研究

秦礼康, 江萍, 张倩, 沈成贵, 邱胜

贵州农学院食品科学系

出版日期:1997-01-15 发布日期:2011-12-15

Study on the Browning Prevention of Milled and Filtered Potato Liquid by Microorganism Fermented sour Liquor

QIN Li-Kang, JIANG Ping, ZHANG Qian, SHEN Cheng-Gui, QIU Sheng

Online:1997-01-15 Published:2011-12-15

摘要/Abstract

摘要： 用豌豆（Pisumsalivus）自然发酵酸浆对马铃薯（Solanumtuberosum）浆液进行防褐研究。结果表明，豌豆自然发酵酸浆对马铃薯浆液具有显著防褐作用，其防褐因子并非酸浆中主要代谢产物──有机酸，而是微生物菌体和上清液中某种热敏性物质，且该物质能有效抑制马铃薯多酚氧化酶（PPO）活性。

关键词: 豌豆酸浆, 马铃薯浆液, 褐变强度（BD）, 多酚氧化酶（PPO）

Abstract: This experiment was designed to study the effect of preventing milled and filtered potato liquid from browning by sour liquor which was fermented naturally from pea. Results showed that sour liquor possesses the action of preventing milled and filtered potato liquid from browning, and the factor of brown-preventing in sour liquor is not its major metabolic acid, but is its microodanism and some thermolabile substance in the supernatant liquid which can efficiently inhibit the activity of polyphenoloxidase (PPO) from potato.

Key words: Sour liquor from pea Milled and filtered potato liquid Browning density (BD) Polyphenoloxidase (PPO)

秦礼康, 江萍, 张倩, 沈成贵, 邱胜. 微生物发酵酸浆对马铃薯浆液的防褐研究[J]. 食品科学, 1997, 18(1): 32-37.

QIN Li-Kang, JIANG Ping, ZHANG Qian, SHEN Cheng-Gui, QIU Sheng. Study on the Browning Prevention of Milled and Filtered Potato Liquid by Microorganism Fermented sour Liquor[J]. FOOD SCIENCE, 1997, 18(1): 32-37.

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