摘要
分析了果蔬制品在加工贮存中变色的原因，综述了生产中常见的原料选择、热处理、添加化学试剂、驱除氧气等护色措施。
This article analysed the reasons of browning during proceesing and storage of fruit - vegetable products. The measures of color - protecting were summarized, which includes choosing raw materials, heat treatment, adding chem- ical agents,getting rid of oxygen, etc.
关键词
变色
护色
果蔬加工
贮藏
fruit - vegetable products
browning
color-protecting
