【摘要】 本文采用0.1%柠檬酸(L0.1)、抗坏血酸(Vc0.1)、异抗坏血酸(SVc0.1)、NaHSO3(NaHSO30.1)、L-半胱氨酸(Cys0.1)5种护色剂浸泡香蕉片3min,研究不同护色剂处理对冻藏香蕉片褐变抑制效果及冻藏品品质的影响,结果表明,5种护色剂对抑制香蕉片褐变均能起到一定的效果,护色效果依次为Cys0.1>SVc0.1>NaHSO30.1>L0.1>Vc0.1.综合护色处理后冻藏香蕉片的品质指标,可以得出,0.1%L-半胱氨酸能很好地抑制冻藏香蕉片褐变,并能有效地保持冻藏香蕉片的风味和品质.更多还原

【Abstract】 Freezing-stored banana slices were treated with 0.1% citric acid(L0.1),ascorbic acid(Vc0.1),erythorbic acid(SVc0.1),sodium bisulfite(NaHSO3 0.1) and L-cysteine(Cys0.1) for three minutes to study the anti-browning effectivity and the quality in this paper.The results showed that all five color-protecting solutions had effects on inhibitive browning of banana slices.The order of anti-browning effectivity was: Cys0.1>SVc0.1>NaHSO3 0.1>L0.1> Vc0.1.Compared with the quality indexes of banana slices treated by the different color-protecting solutions,it is concluded that 0.1% L-cysteine was best to inhibit browning and preserve the flavor and quality of banana slices.更多还原