摘要
色素对食品加工品质具有重要影响,如何对其进行控制以保证产品色泽、性能等品质是研究重点。针对魔芋粉加工中产生褐色素问题,该文综述对褐色素控制研究进展及存在问题,并对其研究方向提出展望和建议,以期为食品色素研究、提高产品品质提供参考。
The pigment has an important impacts on the processing qualities of the food. How it can be controlled to ensure the color, performance and other product qualities was the focus of the study. For the problems of brown pigment in the konjac flour processing, this paper reviewed the research progress and the problems of the control of the brown pigment, and some prospects and advises were presented to the study of the pigment in food.
出处
《粮食与油脂》
北大核心
2013年第4期48-51,共4页
Cereals & Oils
基金
国家自然科学基金资助(31071518)
福建省自然科学基金资助(2011J0101)
关键词
魔芋
褐色素
色素
konjac
brown pigment
pigment
