纸形油菜加工中非硫护色工艺研究
Study on papier mache cole technological process with non-sulfites as inhibitors
纸形油菜在加工中很易发生酶促褐变，通过热烫与Vc、柠檬酸、乙酸锌组合护色的L9(34)正交实验，以褐变度为指标，对油菜护色工艺进行了研究。实验结果表明：在100℃热烫2min后，再在褐变抑制剂组合0.10%Vc、0.2%柠檬酸、0.02%乙酸锌中浸泡1h，取得了良好的护色效果。
Enzymatic browning is formed easily in papier mache cole processing,by scalding and Vc、citric acid、zinc acetate combined color protection for the L9 (34) orthogonal experiment,which the technology of cole color protection was studied and based on the browning degrees index.The results showed the best way that at 100℃、2min processing and the cole was immersed in the best combination of browning inhibitor which based on 0.10% Vc 、0.2% citric acid、0.02% zinc acetate.
吕晓东、肖旭霖、孟庆辉、甘正斌
农业科学研究植物保护农艺学
油菜护色褐变度
oleColor protectionBrowning degrees
吕晓东,肖旭霖,孟庆辉,甘正斌 .纸形油菜加工中非硫护色工艺研究[EB/OL].(2008-06-17)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/200806-378.点此复制
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