期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2003

29

4

345-348

10.3321/j.issn:1007-1032.2003.04.020

湖南省科技厅资助项目（00NKY1005-01）；

本校为第一机构

在脱水黄花菜加工过程中,非酶促褐变是影响产品质量的关键因素之一.为探明非酶促褐变的抑制条件,以鲜黄花菜为材料,通过对氨基酸、维生素C及碳水化合物等营养成分的测定,分析了它们在脱水加工过程中对非酶促褐变的影响.同时以抑制剂种类、浸泡液质量分数及浸泡时间为影响因素,进行了三因素三水平试验.结果表明,将原料在灭酶前用2%的食用柠檬酸溶液浸泡45 min为抑制非酶促褐变的最佳工艺条件.

Nonenzymatic browning is one of the key factors which influence product quality during processing of dehydrated daylily. In order to establish the conditions for controlling nonenzymatic browning, effect of nutrition such as amino acid,vitamin C and carbohydrate on nonenzymatic browning during processing of dehydrated daylily is discussed on the basis of determination about abovementioned nutritions,whose material is fresh daylily popularly planted. Meanwhile, the experiment of three factors and three levels,whose influential factors ar...