摘要
以马铃薯为主要原料,对马铃薯全粉加工过程中的护色条件和护色剂用量进行分析研究。试验结果表明,最佳护色条件为,热烫时间2min,护色温度70℃,护色时间20min;以0.10%VC、0.30%植酸、0.40%柠檬酸、0.35%L-半胱氨酸作为复合护色剂可有效地抑制马铃薯全粉加工过程中的褐变。
Choosed potato as the main rawmaterial, a detailed analysis and research were conducted on the color protecting during the processing of Potato Granules. The results showed that the best condition of color protecting were scalding 2 min, boiling temperature 70 ℃ , boiling time 20 min, the best concentration of Ascorbic acid, Phytic, Citric acid and L-cysteine were 0.10 % , 0.30 % , 0.40 % and 0.35 % which could efficiently prevent the process of browning of the Potato Granules.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期43-46,共4页
Food Research and Development
关键词
马铃薯
全粉
护色
potato
granules
colour protecting
