作　　者： ; ; ; ;

机构地区： 贵州大学化学与化工学院

出　　处： 《食品工业科技》 2008年第8期258-260,共3页

摘　　要： 将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中,利用复合磷酸盐中各组分的协同作用,既能有效防止酶促褐变,又能解决叶绿素褐变问题。结果表明:复合磷酸盐添加剂(磷酸盐∶维生素C∶柠檬酸)的最佳配比为0.4%∶0.04%∶0.8%,最适用量(复合磷酸盐水溶液∶鲜切青苹果)为100mL∶100g且温度15℃保鲜效果最佳,而且使用量均低于食品添加剂使用卫生标准GB2760-1996的用量要求。 The fresh-keeping effects of food additives named mixed phosphates on fresh-cut blue apples was studied. It could not only prevent effectively the enzyme browning, but also solve the chlorophyll browning problem,by various components synergism in the compound phosphate. The results indicated that the best combined ratio of mixed phosphates（ phosphates：Vitamin C：Citric acid） was 0.4% ：0.04% ：0.8%, the best quantity （mixed phosphates solution：fresh-cut blue apples） was 100mL：100g and the temperature of the water was 15℃, the result was the best for fresh- keeping, and lower than the request of the national food additives standard （ GB2760-1996） on dosage.

关 键 词： 复合磷酸盐 食品添加剂 鲜切苹果 酶促褐变 叶绿素

领　　域： [轻工技术与工程] [轻工技术与工程]