CAJ | 학술논문

　　本文以柠檬酸、冰醋酸、异抗坏血酸钠、碳酸氢钠对泡莴笋进行单因素和复合护色处理，并对莴笋发酵过程中的叶绿素含量和感官评价进行研究。结果表明：在泡莴笋中添加4‰异抗坏血酸钠和5‰碳酸氢钠组成的复合护色剂效果最佳，发酵至20d时，叶绿素含量为22.5mg/g，叶绿素损失率19.9%，感官品质优异。
　　본문이저몽산、빙작산、이항배혈산납、탄산경납대포와순진행단인소화복합호색처리，병대와순발효과정중적협록소함량화감관평개진행연구。결과표명：재포와순중첨가4‰이항배혈산납화5‰탄산경납조성적복합호색제효과최가，발효지20d시，협록소함량위22.5mg/g，협록소손실솔19.9%，감관품질우이。
Based on the citric acid, glacial acetic acid, sodium erythorbate, sodium bicarbonate, of ferment lettuce independent and composite protecting color processing, In the process of fermentation the chlorophyll content and sensory evaluation of the lettuce were studied. The results show that: In the ferment lettuce add 4‰ sodium ery-thorbate and 5‰ of sodium bicarbonate compound effect best, Fermentation to twenty days, Chlorophyll content is 22.5mg/g, Chlorophyll loss rate 19.9%, Sensory is quality excellent.