中国食品添加剂Issue(2)：124-129,6.
抑制剂对蓝莓果汁加工过程的酶促褐变研究
Study of inhibitorsusage on preventing enzymatic browning of blueberry juice
摘要
Abstract
In order to solve the problem of enzymatic browning of blueberry juice in processing seriouly affected its edible quality and nutritional value,enzymatic browning and its inhibitors including ascorbic acid,citric acid,calcium chloride and L-cysteine in the processing of blueberry juice were studied.The influences of composite inhibitor on different storage temperature and time was also tested.The results showed inhibitors should be added during crushingbecause most of the enzymatic browning occurred during the processing.The order of the intensity of inhibition on enzymatic browningof blueberry juice was L-cysteine ＞ calcium chloride ＞ ascorbic acid ＞ citric acidwithin the range of concentrations selected.The optimal formula of compound inhibitorwere ascorbic acid 0.09％,citric acid 0.5％,calcium chloride 0.1％,L-cysteine 0.1％.The compound inhibitor could effectively inhibit enzymatic browning under 25℃ and 37℃,but no significant effects at 4 ℃.This study will provide theory and basis for controlling enzymatic browning in blueberry juice.关键词
蓝莓汁/酶促褐变/抑制剂/贮藏Key words
blueberry juice/enzymatic browning/inhibitor/storage分类
轻工纺织引用本文复制引用
马永强,戴传荣,王鑫,李秀娟,林枞雨,李煜,黄赫雁..抑制剂对蓝莓果汁加工过程的酶促褐变研究[J].中国食品添加剂,2017,(2):124-129,6.基金项目
黑龙江省应用技术研究与开发计划项目(项目编号:2013G0200). （项目编号:2013G0200）
