| 摘要 |
PURPOSE:To prevent the enzymatic discoloration of a food and the coloration of the food caused by the reaction of iron ions in used water with kojic acid for the safe and simple prevention of the food by enzymatically preventing the discoloration of the food with the kojic acid while maintaining the treated solution of the food at a specific pH. CONSTITUTION:When kojic acid and KH2PO4 are dissolved in pure water to prepare a treating agent solution and the treating agent solution is added to a food such as a crustacean, a vegetable or a fruit to inhibit the enzymatrical activities of tyrosinase and polyphenol oxidase contained therein, an organic acid is added to the food to maintain the treated food solution at a pH of 3.0-5.0, thereby preventing the formation of a complex salt between the kojic acid and iron ions contained in water used therein to prevent the discoloration of the food. |
