2008•Journal of Shanghai Institute of TechnologyRequires access
A Study on Effects of Relative Factors on Batatas's Browning
Miao Cun-qian
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Abstract
Relative factors on inhibition of Batatas's browning are studied and the results show that best browning inhibitory concentration was 0.02‰ sodium sulfite,0.8‰ascorbic acid,and 1‰ citric acid.Effects order:sulfiteascorbic acidcitric acid;inhibitory effects of the best concentration in an experiement;soaking for 30 minutes,sodium sulfite in 45℃,ascorbic acid and citric acid in 4℃,citric acid and sodium sulfite in pH2,and ascorbic acid in pH1.The longer the beating,the worse the effect of inhibition.Inhibition of experimental determines the best conditions,namely,the ratio of ascorbic acid and citric acid 1∶4,the concentration of socking 0.4%,the temperature of soaking 45℃,pH=2.