| 菊芋腌制护色技术研究 |
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| 引用本文： | 罗勤贵,陈锦屏.菊芋腌制护色技术研究[J].西北农林科技大学学报(社会科学版),2002,30(Z1):57-60. |
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| 作者姓名： | 罗勤贵 陈锦屏 |
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| 作者单位： | 1. 西北农林科技大学,食品科学与工程学院,陕西,杨陵,712100
2. 陕西师范大学,食品科学系,陕西,西安,710062 |
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| 摘 要： | 研究了菊芋腌制过程中色变的原因 ,及 Vc,Na HSO3,柠檬酸和热烫对色变的影响。结果表明 ,最佳护色方法为 0 .1g/L的 Na HSO3浸泡原料不少于 5 m in,也可用 0 .3g/L的柠檬酸浸泡原料不少于 5 min
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| 关 键 词： | 菊芋 腌制 护色技术 |
| 文章编号： | 1000-2782(2002)S0-0057-04 |
| 修稿时间： | 2002年4月2日 |
Study on colour protecting technique in pickling Helianthus tuberosus L. |
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| LUO Qin gui,CHEN Jin ping.Study on colour protecting technique in pickling Helianthus tuberosus L.[J].Journal of Northwest Sci-Tech Univ of Agr and,2002,30(Z1):57-60. |
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| Authors: | LUO Qin gui CHEN Jin ping |
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| Institution: | 2 (1 College of Food Science and Engineering,Northwest Sci Tech University of Agriculture and Forestry,Yangling,Shaanxi 712100,China; 2 Department of Food Science ,Shaanxi Normal University,Xian,Shaanxi 710062,China) |
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| Abstract: | Study on the reasons of colour change in pickling Helianthus tuberosus L.,and the effect of Vc,NaHSO 3,lemon acid and hot water on colour change was carried out.The results showed:Dealing sample with 0.1 g/L NaHSO 3 or 0.3 g/L emon acid at least 5 minutes are the optimal methods of protecting colour in pickling Helianthus tuberosus L. |
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| Keywords: | Helianthus tuberosus L pickling colour protecting technique |
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