| 速冻香蕉片防褐变处理工艺研究 |
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| 引用本文： | 杨留枝,王文彬,张方方,刘延奇.速冻香蕉片防褐变处理工艺研究[J].农产品加工．学刊,2010(3):82-83,89. |
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| 作者姓名： | 杨留枝 王文彬 张方方 刘延奇 |
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| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 采用多种防褐变试剂对香蕉片进行护色实验,详细研究了柠檬酸、抗坏血酸、偏重亚硫酸钠和NaCl等在不同质量分数和不同浸泡处理时间下对产品的防褐变效果。研究发现,质量分数0.05%的偏重亚硫酸钠和质量分数1.6%的NaCl溶液抗褐变效果最好。
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| 关 键 词： | 香蕉片 防褐变 工艺 |
Study on the Technology of Preventing Brown of Quick-frozen Banana Slice |
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| Yang Liuzhi,Wang Wenbin,Zhang Fangfang,Liu Yanqi.Study on the Technology of Preventing Brown of Quick-frozen Banana Slice[J].Nongchanpin Jlagong.Xuekan,2010(3):82-83,89. |
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| Authors: | Yang Liuzhi Wang Wenbin Zhang Fangfang Liu Yanqi |
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| Institution: | College of Food and Biological Engineering/a>;Zhengzhou Institute of Light Industry/a>;Zhengzhou/a>;He'nan 450002/a>;China |
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| Abstract: | Many agents of preventing brown were used in the color protect experiments of banana slice.The effects of some chemical treatment,such as citric acid,ascorbic acid,sodium disulfite and sodium chloride in different concentration and treating times on browning inhibition of banana slice were studied.It showed that the color of banana slice was well protected in 0.05% sodium disulfite and 1.6% sodium chloride. |
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| Keywords: | banana slice anti-browning technology |
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