| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a preparation improving a discoloration-preventing time of a kneaded flesh-processed product such as avocado pulp, paste, puree, etc., by leaps and bounds by a small using amount of the preparation and not remaining a different taste on eating the same. <P>SOLUTION: This method for preventing the discoloration of the kneaded flesh-processed product of the avocado is provided by adding/mixing 0.001 to 0.1 wt.% α-lipoic acid or its clathrate, 0.1 to 5.0 wt.% L-ascorbic acid or its salts and 0.001 to 1.0 wt.% adding amount of a chelating agent to the kneaded flesh-processed product of the avocado, adding/mixing 0.1 to 5.0 wt.% erythorbic acid or its salts for replacing the L-ascorbic acids, or adding/mixing the 2 agents of the L-ascorbic acids and erythorbic acids by the same amount. <P>COPYRIGHT: (C)2012,JPO&INPIT |
