摘要
分析测定荔枝干制过程中糖、氨基酸、VC、总多酚等组分的变化,发现焦糖化反应和美拉得反应(MLD)是该过程中发生的主要非酶褐变反应。荔枝干的色泽主要形成于干制的第二阶段,干制的第一阶段是非酶褐变的初级阶段,颜色形成发生在干制的第二阶段和第三阶段。
The changing content of sugar, amino acid, VC, polyphenol of litchi fruit during the drying process are analysed. The results show that the major non-enzymatic browning reaction were caramelization and MLD in the process. The primary stage of browning is the first stage of drying process. And the formation of color mainly occurs in the second stage. The polymerization continues in the final stage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期158-161,共4页
Food Science
基金
广东省科技厅重大专项(2004A20301002)
