食品科学 ›› 2002, Vol. 23 ›› Issue (10): 53-57.
• 基础研究 • 上一篇 下一篇
钱和, 刘长虹, 张添
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QIAN He, LIU Chang-Hong, ZHANG Tian
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摘要: 分析了芦荟制品酶促褐变机理,研究了加工过程、pH、温度、贮存时间等因素对芦荟制品酶促褐变的影响,总结了控制芦荟制品酶促褐变的主要方法,如热处理、酸处理、亚硫酸盐或其它化学试剂处理、隔绝或除去氧气等。
关键词: 芦荟, 酶促褐变, 温度, pH, 贮存时间, 控制措施
Abstract: The mechanism of enzymatic Browning of Aloe product was analysed.The factors which affected enzymatic browning,for example,process conditions,pH,temperature,stockpile time,and so on,were studied.The principal methods,like heat treatment,acid treatment,sulphite and other chemicals treatments,isolation or removing oxygen methods,were discussed.
Key words: Aloe , Enzymatic browning , Temperature , pH , Stockpile time , Controlling measure
钱和, 刘长虹, 张添. 芦荟制品的酶促褐变及其控制措施[J]. 食品科学, 2002, 23(10): 53-57.
QIAN He, LIU Chang-Hong, ZHANG Tian. Enzymatic Browning of Aloe Product and its Control Methods[J]. FOOD SCIENCE, 2002, 23(10): 53-57.
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