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《Journal of Yangzhou University(Agricultural and Life Science Edition)》 2007-04
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Effect of browning inhibitors and hardener on browning and quality of boiled lotus root

FANG Wei-ming,FAN Ming-hong,QIU Li-ya,YANG Zhen-quan,WANG Zhi-jun (Coll of Food Sci and Engin,Yangzhou Univ,Yangzhou 225001,China)  
The lotus root was an important aquatic vegetable in China with great nutritional and medicinal value.Browning was a main factor affecting quality of processed lotus root productions.In this paper,four browning inhibitors were studied.The results were follows.Comparing the effect of 4 inhibitors,the concentration and effect order was 0.25% EDTA 0.5% CA 0.2% VC0.5% sodium hexametaphate.The best inhibitor combination was 0.5% CA+0.1% VC+0.2% EDTA from orthogonal test.The quality of boiled lotus root was better in 0.1% CaCl2 for keeping-brittle and 75-80 ℃ 20 min for sterilization during processing.
【Fund】: 江苏省“十五”科技攻关项目(BE2005324)
【CateGory Index】: TS255.3
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