摘要
将几种护色剂在苹果破碎时加入,考察它们对苹果汁的防褐变作用。L-半胱氨酸、曲酸对苹果PPO的抑制作用最强,防褐变效果最好。曲酸是值得推广的防褐变剂。
Anti-browning agents were added to show their abilities to inhibit the enzymatic browning in apple juice when they crushed. Results showed that L-cysteine and kojic acid were better in the inhibition to apple PPO. So kojic acid is the anti-browning agent worth of promotion.
出处
《四川食品与发酵》
2007年第5期39-41,共3页
Sichuan Food and Fermentation
关键词
苹果汁
酶促褐变
曲酸
apple juice
enzymatic browning
kojic acid
