| 不同处理方式对雪里蕻护绿效果的影响 |
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| 引用本文： | 樊琛,杨磊,曾庆华,刘桂芹,王会,王兆玉. 不同处理方式对雪里蕻护绿效果的影响[J]. 安徽农业科学, 2013, 41(9): 4086-4087,4089 |
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| 作者姓名： | 樊琛 杨磊 曾庆华 刘桂芹 王会 王兆玉 |
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| 作者单位： | 聊城大学农学院,山东聊城,252059 |
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| 基金项目： | 聊城大学博士科研启动基金项目 |
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| 摘 要： | [目的]研究不同处理方法对雪里蕻的护绿效果。[方法]分别采用热烫、碱液浸泡、硫酸锌溶液浸泡3种处理方式,对雪里蕻的护绿效果进行比较;分析热烫的温度、时间,碱液的浓度、浸泡时间及护绿液的浓度、浸泡时间对雪里蕻护绿效果的影响。[结果]试验得出,通过前期热烫温度为95℃热烫2 min,用0.05%Na2CO3碱溶液浸泡30 min预处理后,经过浓度为0.03%ZnSO4护绿液浸泡2 h的方法进行护绿,可使雪里蕻在保藏加工中达到较好的护绿效果。[结论]研究可为食品加工中雪里蕻的护绿提供理论依据和参考。
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| 关 键 词： | 雪里蕻 护绿 Zn+护绿液 |
Effects of Different Treatments on Green-protecting of Potherb Mustard |
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| Affiliation: | FAN Chert et al ( Agricultural School, Liaocheng University, Liaocheng, Shandong 252059) |
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| Abstract: | [ Objective] To study green-protecting effects of different methods on potherb mustard. [ Method] Blanching, alkali, ZnSO4 was used to found the green-protecting technology of potherb mustard. The effects of temperature of blanching, time, alkali concentration, soaking time, ZnSO4 concentration and soaking time on green-protecting of potherb mustard were studied. [ Result] The results showed that the prod- ucts could stably keep green for a long time through the pre-blanching processing with temperature of 95 ℃ for 2 min, 0.05 % Na2 CO3 solution immersion 30 rain before the material soaked with ZnSO4 for 2.0 h. [ Conclusion] The study can provide theoretical basis and reference for green protecting of potherb mustard during processing. |
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| Keywords: | Potherb mustard Green-protecting Green preserving solution of Zn2＋ |
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