腌制竹笋防褐变无硫护色剂的研发 |
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引用本文: | 方子铖,李海平,郑剑.腌制竹笋防褐变无硫护色剂的研发[J].安徽农学通报,2011,17(23):167-168,153. |
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作者姓名: | 方子铖 李海平 郑剑 |
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作者单位: | 1. 浙江农林大学天目学院,浙江临安,311300 2. 浙江省富阳海平食品有限公司,浙江富阳,311406 3. 浙江农林大学农业与食品科学学院,浙江临安,311300 |
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基金项目: | 浙江农林大学天目学院大学生科技创新项目 |
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摘 要: | 以雷竹笋作为原料,研究腌制雷笋护色工艺中的热烫时间和护色配方。结果表明:(1)根据可溶性固形物含量变化得出80℃热烫的较佳时间为12min;(2)以笋亮度为主要试验指标,通过试验和结果分析得出较佳护色配方为0.20%柠檬酸、0.50%Vc、0.035%EDTA-2Na。
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关 键 词: | 雷笋 褐变 护色 无硫 |
Study on Inhibition of Browning of Pickled Bamboo Shoots with Non-sulfites |
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Institution: | Fang Zicheng et al.(Tianmu College of Zhejiang A & F University,Lin'an 311300,China) |
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Abstract: | The effects of blanching time and color fixatives on bamboo shoots were studied.The results showed:(1)By the soluble solid shape content the best blanching time at 80℃ for 12 minutes.(2) Based on single experiment,the brightness as the main test target,the optimum conditions were found as follows: citric acid 0.20%,Vc0.50%,EDTA-2Na 0.035% of the curing liquid. |
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Keywords: | Bamboo shoots Brown color protection Hon-sulfites |
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