CAJ | 학술논문

色素对食品加工品质具有重要影响,如何对其进行控制以保证产品色泽、性能等品质是研究重点.针对魔芋粉加工中产生褐色素问题,该文综述对褐色素控制研究进展及存在问题,并对其研究方向提出展望和建议,以期为食品色素研究、提高产品品质提供参考.
색소대식품가공품질구유중요영향,여하대기진행공제이보증산품색택、성능등품질시연구중점.침대마우분가공중산생갈색소문제,해문종술대갈색소공제연구진전급존재문제,병대기연구방향제출전망화건의,이기위식품색소연구、제고산품품질제공삼고.
The pigment has an important impacts on the processing qualities of the food. How it can be controlled to ensure the color,performance and other product qualities was the focus of the study. For the problems of brown pigment in the konjac flour processing,this paper reviewed the research progress and the problems of the control of the brown pigment,and some prospects and advises were presented to the study of the pigment in food.