研究哈密瓜风干片在40℃时的褐变机理

uring the storage of food, it is easy to cause the color change, most of the changes for a variety of browning reaction. The purpose of this paper is to study the effect on the color and the influence mechanism of dried cantaloupe at 40 ℃ under the condition of aseptic sealing and darkness. In this paper, incubator was used to create a dark environment. And the sample was sealed packaged and sterilized. The sample had been divided into several groups, batch of samples were placed in different time and observed the color change. Measurement some component which affect the color of dried cantaloupe and analysis of its browning mechanism. The results showed that the browning reaction occurred in the dried cantaloupe, the browning degree increased with time.The non-enzymatic browning caused browning, and the amino acids, phenols, ascorbic acid and soluble sugar all participated in the browning reaction. And the main material that affectslater period browningis soluble sugar. So dried cantaloupe can be stored at low temperature or made into low-sugar to solve such problem. Taking into account the cost of energy consumption, healthy and others factors, making dried cantaloupe into low-sugar is more feasible.