食品工业科技2009，Vol.30Issue(11)：149-152,156,5.
不同添加剂对香蕉褐变的抑制作用研究
Study on inhibition of banana browning during processing by different food additives
摘要
Abstract
In the study, citric acid, ascorbic acid, sodium chloride, tea polyphenol, cysteine and oxalic acid were studied as potential inhibitors against banana browning. Cysteine was found the most effective inhibitor against banana browning and showed synergy with ascorbic acid. By orthogonal test, the optimized mixed solution and treatment for inhibition against banana browning during processing was the dip in mixed solution of 0.2％ cysteine and 0.3％ ascorbic acid for 30min and then treatment by 495W of the microwave for 30s.关键词
香蕉深加工/褐变抑制/微波灭酶Key words
further processing of banana/ browning inhibition/ microwave treatment分类
轻工纺织引用本文复制引用
陈启聪,曾霖霖,黄惠华..不同添加剂对香蕉褐变的抑制作用研究[J].食品工业科技,2009,30(11):149-152,156,5.基金项目
广东省教育部产学研合作项目(20078090100009) （20078090100009）
粤港关键领域重点突破项目(200749861),(2008A024200004). （200749861）
