摘要
检测了几种天然、安全的褐变抑制剂对柠檬干片褐变抑制效果的影响,并就柠檬干片褐变抑制剂配方进行探索,结果显示0.25%L-Cys结合0.20%肉桂酸及0.50%EDTA-2Na可显著抑制柠檬干片的褐变。
In this study, the natural and safe inhibitors applied to lemon dryslices was studied. It showed that the most effective inhibitor combinations for controlling the browning of lemon dryslices based on orthogonal test are 0.25% L-cysteine＋0.20% Cinnamic acid＋0.50% EDTA-2Na, and the selected combination can inhibit the browning of lemon dryslices significantly.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期212-213,共2页
Food Science
关键词
柠檬干片
褐变抑制剂筛选
效果
lemon dryslice
brown inhibitors chosen
effect
