摘要
马铃薯全粉在加工过程中容易发生褐变,为防止褐变现象,考察物理和化学方法对褐变的抑制情况。结果表明,去皮后的护色效果要优于未去皮的马铃薯;马铃薯切片在5mm～8mm时,浸泡于浓度为0.8%的VC液中10min护色效果最好。
In order to control browning during the processing of potato starch, to explore the situation of controlling browning with chemical and physical methods. The result indicates that the effect of dehulled potatoes is better than un-dehulled; when potato chips is 5 mm-8 mm, Immersed in the Vc solution that concentration is 0.8 % with 10 min, the effect of control browning is quite obvious.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期92-95,共4页
Food Research and Development
关键词
马铃薯全粉
褐变
护色
potato starch
browning
protective coloration
