2010•Science and Technology of Food IndustryRequires access
Inhibition technology of non-enzymatic browning against persimmon juice
LI Bi-bo
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Abstract
The influencing factors and the inhibition technology of non-enzymatic browning against persimmon juice were studied.The results showed that the higher the heating temperature,pH values and the concentration of soluble solids,the greater the browning degree of persimmon juice.Aspartate can inbibit non-enzymatic browning of the persimmon juice,glycine can promote non-enzymatic browning of the persimmon juice.Both fructose and glucose can promote non-enzymatic browning of the persimmon juice. Mixed inhibitors of 0.2% sodium erythorbate,0.02% L-cysteine and 0.01% sodium bisulfite can inhibit non-enzymatic browning of the persimmon juice effectively.