食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
6期
63-65
,共3页
蒲菜%烫漂%护色
蒲菜%燙漂%護色
포채%탕표%호색
Typha latifolia L.%blanching%color preservation
以新鲜的蒲菜为原料,研究烫漂条件、柠檬酸、氯化钠、抗坏血酸等护色剂对蒲菜色泽的影响.结果表明,蒲菜经过100℃/3 min漂烫处理后,用复合护色液浸泡30 min,能较好地保持蒲菜原有的色泽和质地,蒲菜最佳护色液组合为0.1%CA、0.5%NaCl、0.09%VC、1.5%CaCl.
以新鮮的蒲菜為原料,研究燙漂條件、檸檬痠、氯化鈉、抗壞血痠等護色劑對蒲菜色澤的影響.結果錶明,蒲菜經過100℃/3 min漂燙處理後,用複閤護色液浸泡30 min,能較好地保持蒲菜原有的色澤和質地,蒲菜最佳護色液組閤為0.1%CA、0.5%NaCl、0.09%VC、1.5%CaCl.
이신선적포채위원료,연구탕표조건、저몽산、록화납、항배혈산등호색제대포채색택적영향.결과표명,포채경과100℃/3 min표탕처리후,용복합호색액침포30 min,능교호지보지포채원유적색택화질지,포채최가호색액조합위0.1%CA、0.5%NaCl、0.09%VC、1.5%CaCl.
@@@@Using the Typha latifolia L. as raw materials, the effects of blanching conditions and different color fixatives (citric acid, sodium chloride, Vitamin C) on color of Typha latifolia L. were studied. The results showed that the original color and texture of Typha latifolia L. can be well retained with blanching at 100℃for 3 min, then soaking in compound color protection solution with 30 min.The optimal compound color protection solution was:0.1%citricacid, 0.5%sodium chloride,0.09%VitaminC,1.5%calciumchloride.
