作　　者： ; ; ; ;

机构地区： 长江大学生命科学学院

出　　处： 《食品科技》 2007年第5期95-98,共4页

摘　　要： 藕鞭用不同的褐变抑制剂组合和保脆剂处理后,用低密度聚乙烯薄膜袋真空包装,放在8℃贮藏。试验结果表明:(1)最佳褐变抑制剂组合是0.2%EDTA+0.2%Vc,处理2h;(2)最佳保脆剂为1%海藻酸钠处理30min+0.4%CaCl2,处理30min;(3)多酚氧化酶活性与褐变度的变化具有一定的相关性,表现为多酚氧化酶(PPO)活性先增大后逐渐下降,而褐变度(BD)增加迅速。 Being treated with different combinations of browning inhibitors and crisp-keeping agents, the lotus sprouts were packed with low density polyethylene（LDPE） vacuum films, then stored at 8℃. The result showed that：（1）the best combinations of browning inhibitors selected were 0.20%EDTA＋0.2%Vc. （2）the best crispkeeping agents were 1%Na alginic acid for 30min and then 0.4% CaCl2 for 30min. （3）the activity of PPO is correlative with the variation of browning degree, as it first increased and then decreased gradually, though the browning degree（BD） increased rapidly.

关 键 词： 藕鞭 褐变 软化 控制 机理

领　　域： [轻工技术与工程] [轻工技术与工程]