摘要
本文以雪梨为原料,研究雪梨罐头加工过程中防止褐变发生的方法。通过试验得出在雪梨罐头加工过程中,复合护色液对切分雪梨块的护色效果较好,复合护色液的最佳配比为:0.10%柠檬酸+0.01%抗坏血酸+0.05%偏重亚硫酸钠。
This paper introduces the methods of prevention browning in the process of pear can machining.Browning mainly occurred in the stages during the machining of pear can.The results showed that the browning of pear dollop occurred after syncopating could be prevented effectively by putting the pear dollop immediately into the solution containing 0.10% citric acid,0.01% vitamin C and 0.05% sodium sulfite.This mulripled reagent could be acquired the best effecting.
出处
《山东食品发酵》
2011年第2期43-45,共3页
Shandong Food Ferment
