非酶褐变 meaning in Chinese
food browning
Examples
- ： it can effectively suppress the enzymic brown - stain and non - enzymic brown - stain of tea and herbal medicine beverages as well as functional beverages , and improve the mouth feel and tenderness of products
：有效抑制茶饮料、中草药饮料及功能饮料酶促褐变及非酶褐变；改善产品口感及柔和度。 - Functions and features ： it can effectively suppress the enzymic brown - stain and non - enzymic brown - stain of tea and herbal medicine beverages as well as functional beverages , and improve the mouth feel and tenderness of products
：有效抑制茶饮料、中草药饮料及功能饮料酶促褐变及非酶褐变；改善产品口感及柔和度。 - The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0 . 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature , and frozen storage was the best store method of greengage concentrated juice
摘要结果表明：在青梅果打浆时加入质量分数为0 . 2 %的异抗坏血酸钠，可防止果汁氧化褐变而保持天然淡黄色泽；减压浓缩较常压浓缩明显抑制了非酶褐变的发生；随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；低温有利于青梅浓缩汁的贮藏，冷冻贮藏是最佳的贮藏条件。