现代食品科技2012，Vol.28Issue(5)：534-537,555,5.
新型凉果褐变抑制剂的研制
Development of a Browning Inhibitor for Preserved Fruits
摘要
Abstract
In order to solve the problem in excess use of sulfur dioxide in Cantonese-style preserved fruits, new food additives formula that could inhibit browning of preserved fruits was developed using apple slices and greengages as experimental models. Analysis of the apple slices treated by the new food additive showed that browning phenomena was significantly inhibited after a one-day curing treatment under the following conditions: 1.25 mg/g L-Cysteine hydrochloride, 2 mg/g ascorbic acid, 5 mg/g citric acid and 0.625 mg/g sodium bisulfite. Sensory evaluation showed that L-Cysteine hydrochloride had better browning inhibition effect than sodium bisulfite on preserved fruits. The highest browning inhibition effect was achieved in preserved fruits by using a composite formula, which contained 1.25 mg/g of L-Cysteine hydrochloride, 1 mg/g ascorbic acid and 5 mg/g citric acid. These results indicated that L-Cysteine hydrochloride and its mixture with other inhibitors showed potential application in preserved fruits for inhibition of browning.关键词
凉果/添加剂/抑制褐变Key words
preserved fruits/ food additive/ browning inhibition引用本文复制引用
杨舜莲,陈锦英,夏艳秋,麦凤玲,欧仕益..新型凉果褐变抑制剂的研制[J].现代食品科技,2012,28(5):534-537,555,5.基金项目
2010年广东省大学生创新实验项目(1055910002) （1055910002）
