摘要
果蔬在贮藏加工过程中极易产生褐变,直接影响果蔬品质、食用价值及商业价值。因此控制褐变对保持果蔬品质是十分必要的。以胡萝卜为研究对象,介绍了褐变的原理及相应的抑制褐变方法,期望对研究胡萝卜的护色及脆片加工提供参考。
Browning happens easily during processing and storage of fruits and vegetables, which affects the quality, edible value and commercial value. Therefore it is essential to control browning to keep the quality of fruits and vegetables. This paper focused on the subject of carrot, introduced the browning theory and several color-protecting methods, to provide reference to the research of carrots and chips process of color-protecting.
出处
《中国酿造》
CAS
2014年第4期120-123,共4页
China Brewing
基金
上海市联盟计划(LM201343)
关键词
胡萝卜
脆片
褐变
护色技术
carrot
chips
browning
color-protecting technology
