食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
19-21
,共3页
板栗%褐变%蜂蜜%多酚氧化酶%抑制剂
闆慄%褐變%蜂蜜%多酚氧化酶%抑製劑
판률%갈변%봉밀%다분양화매%억제제
Chinese chestnut%browing%honey%PPO%inhibitors
为抑制板栗的褐变, 研究了蜂蜜的种类和浓度对抑制效果的影响,并通过试验比较了蜂蜜和传统试剂的防褐变效果,结果显示蜂蜜对板栗褐变有明显的抑制作用.
為抑製闆慄的褐變, 研究瞭蜂蜜的種類和濃度對抑製效果的影響,併通過試驗比較瞭蜂蜜和傳統試劑的防褐變效果,結果顯示蜂蜜對闆慄褐變有明顯的抑製作用.
위억제판률적갈변, 연구료봉밀적충류화농도대억제효과적영향,병통과시험비교료봉밀화전통시제적방갈변효과,결과현시봉밀대판률갈변유명현적억제작용.
To control the browning of chestnuts, we studied the effect of the kind and concentration of honey in antibrowning. We had a lso compared the honey with several other chemical reagents by experiments. And the results showed us the honey could inhibit the browning of chestnut effective.
