学术
国际标准刊号：ISSN 1007-7561
国内统一刊号：CN 11-3863
摘 要:
根据猕猴桃的褐变机理，选择不同浓度的褐变抑制剂，通过正交试验设计并采用国内先进的低温气流膨化干燥技术，获得猕猴桃片的最佳非硫护色工艺。[著者文摘]
文章出处:
《粮油食品科技》-2008年16卷1期 -51-52页
Science and Technology of Cereals,Oils and Foods
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1007-7561（2008）01-51-02
[参考文献]
Study on technology of non-sulfites color protection of kiwifruit slice
FANG Xing-xing, LU Xiao-dong （Shanxi Normal University, Shanxi Xi＇an 710062）
Abstract:
Different consistence of browning inhibitors are chosen to make the test. The optimum technology of non-sulfites color protection for processing kiwifruit slice was obtained by orthogonal experiment and low-temperature explosion-puffing drying technology which is an advanced one in china.[著者文摘]
Key words:
brown; low-temperature explosion-puffing drying; non-sulfites color protection
收稿日期: 2007-06-11
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