Study on Discoloration-preventing of Stachys Floridana Schuttl ex Benth

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 222-225.

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Study on Discoloration-preventing of Stachys Floridana Schuttl ex Benth

GUO Xiang-Feng, SHI Guo-An, XIANG Jin-Le

College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China

Online:2007-09-15 Published:2011-11-22

Abstract

Abstract: The technology parameters of inhibiting on browning of the Stachys floridana Schuttl ex Benth were evaluated,which based on the browning index.The results showed that at 95 ℃,3 min processing for blanching time,the best combination of browning inhibitor based on orthogonal test was 0.05% L-cys+0.05% VC+1% CA,and the inhibiting order of the three factors was CA> L-cys>VC.

Key words: Stachys floridana Schuttl.ex Benth, browning, color-retention, browning index

GUO Xiang-Feng, SHI Guo-An, XIANG Jin-Le. Study on Discoloration-preventing of Stachys Floridana Schuttl ex Benth[J]. FOOD SCIENCE, 2007, 28(9): 222-225 https://doi.org/

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Study on Discoloration-preventing of Stachys Floridana Schuttl ex Benth

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