Method for preventing Chinese yam from oxidizing brown stain during processing
Title：
Method for preventing Chinese yam from oxidizing brown stain during processing
Application Number：
 200610113688
Application Date：
 2006/10/12
Announcement Date：
 2007/03/28
Pub. Date：
Publication Number：
 1934968
Announcement Number：
Grant Date：
Granted Pub. Date：
ApplicationType：
 Invention
State/Country：
 11[China|beijing]
IPC：
 A23B 7/155
Applicant(s)：
 Tsinghua Univ.
Inventor(s)：
Key Words：
 preventing, Chinese yam, oxidizing brown stain, processing
Abstract：
 The present invention discloses a method for preventing Chinese yam from being oxidized and browned in the course of processing said Chinese yam. Said method is characterized by that said Chinese yam can be soaked in the protein-hydrolytic enzyme solution whose final concentration is 0.1-10 mg/L, temperature is 20-70 deg.C and pH value is 2-10, so that its oxidation browning reaction can be effectively inhibited.
Claim：
Priority：
PCT：
LegalStatus：

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