By way of adding sodium sulfite anhydrous,calcium chloride anhydrous and vitamin C,control the temperature of sterilization,restrain the brown change when the brown sauce is processed stored and sold.

• 通过添加无水亚硫酸钠、无水氯化钙、维生素C、控制灭菌温度 ,抑制面酱在加工、贮存、销售时的继续褐变