| 杏加工产品非硫护色工艺的研究 |
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| 引用本文： | 张珍.杏加工产品非硫护色工艺的研究[J].粮油食品科技,2004,12(4):27-28. |
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| 作者姓名： | 张珍 |
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| 作者单位： | 甘肃农业大学,食品科学与工程系,甘肃,兰州,730070 |
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| 摘 要： | 根据多酚氧化酶的特性对杏产品的护色进行了研究，结果表明：在杏加工过程中添加1．5％的Vc，0．25％的柠檬酸，0．2％的ZnCl2，能起到良好的护色效果。
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| 关 键 词： | 杏加工产品 非硫护色工艺 多酚氧化酶 褐变 加工工艺 |
| 文章编号： | 1007-7561(2004)04-27-02 |
| 修稿时间： | 2003年4月15日 |
Study on apricot products technological process with non-sulfites as inhibitors |
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| ZHANG Zhen.Study on apricot products technological process with non-sulfites as inhibitors[J].Science and Technology of Cereals,Oils and Foods,2004,12(4):27-28. |
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| Authors: | ZHANG Zhen |
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| Abstract: | Studies were carried out to optimize browning inhibition of fresh apricot products with non-sulfites as inhibitors according to the properties of PPO.The result showed that adding Vitamin C 1.5%,Citric Acid(0.25%) and ZnCl_2 0.2% during apricot processing can achieve good results. |
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| Keywords: | PPO (polyphenol oxidase) apricot products non-sulfites as inhibitors |
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