中国食品添加剂Issue(6)：182-189,8.
常用护色剂对水煮藕片品质的影响
Influence on commonly used color fixatives to the quality of boiled sliced lotus root
胡燕 1刘红梅 1王清章2
作者信息
- 1. 河南商业高等专科学校 郑州450044
- 2. 华中农业大学 武汉430070
- 折叠
摘要
Abstract
With fresh lotus root as the material, the boiled sliced lotus root was processed with H2O2, NajSO3 and Na-C10. The content of physiological indexes such as total phenolic, reducing sugars, free amino acid, vitamin C and 5 hy-droxyl methyl furfural (5 - HMF) and chromaticity indexes such as lightness (L) , total chromaticity sent ( AE) and browning limit (BI) were determined. The commonly used color fixatives such as H2O2, NajSO3 and NaCIO were applied. The results showed that H2O2, NajSO3 and NaCIO could inhibit the browning of sliced lotus root. H2O2 and NaCIO inhibit the browning by reducing the degree of Maillard reaction. Na2SO3 reduce the reaction rate of the oxidative and decompose of VC as well as reducing the degree Maillard reaction to delay the browning.关键词
护色剂/藕片/品质/影响Key words
dillenii/lotus root slices/quality/influence分类
轻工纺织引用本文复制引用
胡燕,刘红梅,王清章..常用护色剂对水煮藕片品质的影响[J].中国食品添加剂,2011,(6):182-189,8.
