1) liquid protecting the colors
护色液
2) compound reagent
复合护色液
1.
Orthogonal tests were carried out to study the inhibition of browning of fresh-cut potato slices by differently formulated compound reagents and the best formulation selected out through the determination of browning degree,total phenols content,PPO activity,POD activity and PAL activity was 0.
采用L9(34)正交试验研究不同配方组合的复合护色液对马铃薯切片的防褐变效果,并通过测定复合护色液处理后马铃薯切片的褐变度、总多酚含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性和苯丙氨酸解氨酶(PAL)活性,筛选复合护色液的最佳组合配方。
3) organic acid preserved color liquid
有机酸复合护色液
4) color protecting
护色
1.
According to orthogonal design,the best color protecting liquid was 0.
采用不同护色剂及不同亲水性物质组合对低糖板栗果脯加工过程中护色液及亲水性最佳组合进行了试验。
2.
The cost-effective color protecting methods and the parameters of sterilization were identified.
研究了低盐大蒜的腌制工艺,通过烫漂、添加护色剂、杀菌等工艺来实现对低盐大蒜的保藏。
3.
The beverage with brilliant colour,rich nutrition and good taste was produced by color protecting,squeezing,centrifugation, flavoring, homogenization and sterilization.
以芦蒿叶为原料 ,经过护色、榨汁、离心、调配、均制、杀菌等工艺 ,制成色泽较好、营养丰富、口感良好 ,并具有特殊风味的绿色浑浊蔬菜汁饮料 。
5) Color-protecting
护色
1.
Study on discoloration reason and color-protecting for pickles;
酱菜褪色原因及护色措施的研究
2.
Based on the characteristic of Chinese chestnut and current production status, a detailed analysis and research were completed on the browning and color-protecting during the processing of fast-dissoloving instant Chinese chestnut powder.
针对板栗原料的特性和板栗深加工产品的现状,对速溶即食板栗粉加工过程中的褐变及护色进行了详细的研究和分析,提出防褐变及护色的方法。
3.
The color-protecting techniques in Loquat fruit wine processing were studied.
对枇杷果酒加工过程中的护色工艺进行了研究。
6) Color-protection
护色
1.
Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;
鸡腿菇非硫护色保鲜技术的研究
2.
This article has introduced blanching temperature and different length of time, the effects of different kinds of green-preserving on the effectiveness of color-protection.
介绍了烫漂温度及其时间、护绿剂种类及其浓度等对绿芦笋护色效果的影响。
3.
The effects of citric acid,sodium chloride and sodium carbonate adding on color-protection of pumpkin noodle were studied.
结果表明:单独添加柠檬酸对南瓜面条制品的色泽无明显的增色作用,同时在光照条件下也无护色效果。
参考词条
补充资料：液液色谱法
分子式：
CAS号：
性质：色谱法按流动相和固定相的物态分类时，流动相和固定相均为液体的方法称为液液色谱法。液体固定相与流动相不互溶，通常涂渍在惰性载体上使用。液液色谱法的分离机制通常为溶解作用，故属于分配色谱法。
CAS号：
性质：色谱法按流动相和固定相的物态分类时，流动相和固定相均为液体的方法称为液液色谱法。液体固定相与流动相不互溶，通常涂渍在惰性载体上使用。液液色谱法的分离机制通常为溶解作用，故属于分配色谱法。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。