河南农业科学2012，Vol.41Issue(7)：120-123,4.
洋姜泡菜加工过程中酶促褐变控制条件的研究
Effect of Different Control Conditions on Enzymatic Browning of Jerusalem artichoke Pickle
摘要
Abstract
In order to improve the quality of Jerusalem artichoke pickle, the effects of temperature, pH, temperature of inactivating enzyme, and inhibitors on the product color and brittleness Were studied. The results showed peeling of Jerusalem artichoke should be made in less than 10℃ environment. Furthermore, protecting color of Jerusalem artichoke slices should be done with acid inhibitors to adjust the pH 4 - 5 and improve the product color and crispness. The results showed that blanching enzyme inactivation unfitted procession of Jerusalem artichoke pickle,and sterilization temperature was below 90 °C after repackaging. In addition, in protecting color and mixing of Jerusalem artichoke slices inhibitors should be added to prevent enzymatic browning, especially Ca2+ inhibitor (0. 4% CaCl2) that can improve the product crispness.关键词
洋姜泡菜/酶促褐变/抑制/色泽/脆度Key words
J erusalem artichoke pickle/enzymatic browning/inhibition/product color/brittleness分类
农业科技引用本文复制引用
王蕊,庄平..洋姜泡菜加工过程中酶促褐变控制条件的研究[J].河南农业科学,2012,41(7):120-123,4.基金项目
企业横向合作课题(SSYH10040) （SSYH10040）
