中国食品添加剂Issue(4)：184-187,4.
复合磷酸盐食品添加剂对鲜切梨保鲜效果的研究
Study on fresh keeping effects of food additives named mixed phosphates on fresh-cut pear
摘要
Abstract
The fresh-cut pears occur to the enzyme browning easily if the enzyme and the phenolic compounds touch each other under the condition of oxygen which seriously affect the color,flavor and quality of pear.At the same time,chlorophyll can occur to the takeing-off magnesium reaction in the food processing,generating dark green pheophytin to greenish-brown pheophytin,which affect the colour and lustre of fresh-cut pears.Due to the use of single-component antistaling agent,it is difficult to control the enzyme browning and protect green color.This thesis studied that the compound reagent of the sodium tripolyphosphate (STP),L-cys and NaCl are compounded and applied to the fresh-cut pears.It can not only prevent effectively the enzyme browning,but also solve the chlorophyll browning problem utilizing the function of cooperating with other component.The results indicated that the best combined ratio of mixed phosphates was 0.2％ STP,0.05％ L-cys and 0.25％ NaCl and the result was the best for fresh-keeping.关键词
复合磷酸盐/鲜切梨/酶促褐变/叶绿素Key words
mixed phosphates/ fresh-cut pear/ enzyme browning/ chlorophyll分类
轻工纺织引用本文复制引用
王丽芳,王修俊,郑君花,李宝升..复合磷酸盐食品添加剂对鲜切梨保鲜效果的研究[J].中国食品添加剂,2013,(4):184-187,4.基金项目
贵州省农业攻关项目,黔科合NY字[2012]3018号 （）
贵阳省工业攻关项目,黔科合GY字[2008]3018号. （）
